Truffle Flavored Risotto with a Sautéed Mushroom Medley

Risotto is one of those meals that to some seems intimidating and therefore isn’t made that much in the home kitchen. I used to think that as well before learning how to make it and found that I could enjoy some many different varieties of Risotto without that much effort. While there are many ingredients you can add, I have found that richness of truffle oil and sautéed mushrooms brings a depth and warmth of flavor that has quickly become one of my favorites. In my travels in Europe, I found the flavor of truffle being added in all sorts of dishes and each one was as memorable as the last. I hope you will try this one and let me know how you like it. As I mention in my website, don’t be afraid to to add other ingredients if they speak to you. fresh peas would be amazing or some fresh basil, etc. Have fun and find the flavors that call to you!

Truffle Flavored Risotto with a Sautéed Mushroom Medley


2 cups aborio rice (or good quality short-grained rice)

1 medium shallot, minced

2 medium cloves garlic, minced

3 tbsp olive oil

1 tbsp butter

1 1/2 c white wine

2 qt hot chicken stock

16 oz variety of mushrooms (oyster, baby Bella, cremini, dried porcini, etc.)

2 tsp truffle oil

8 oz parmigiano reggiano, freshly grated

Salt and pepper to taste

Fresh chopped Italian parsley to garnish


  1. Reconstitute porcini mushrooms in a cup of hot stock for about 10 min. Remove and rough chop. Strain liquid and add back to your remaining hot stock to help bring that umami flavor into your finished dish
  2. Sauté all mushrooms in 1 tbsp olive oil and 1 tbsp butter in a very hot pan until softened and slightly browned Season with a little salt and add 1/2 cup of white wine and cook until it is all evaporated. Remove from heat and set aside
  3. Coat a saucepan with 2 tbsp oil. Sauté the shallot and garlic clove. Add rice and stir quickly until well-coated and opaque, 1-2 minutes. This step cooks the starchy coating and helps prevents grains from sticking 
  4. Stir in remaining 1 cup of wine, and cook until it is nearly all evaporated
  5. With a ladle, add 1 cup of the warm broth and cook, stirring, until rice has absorbed most of the liquid. Add remaining broth, 1 cup at a time. Continue to cook and stir, allowing rice to absorb each addition of broth before adding more. Risotto should be slightly firm and creamy, not mushy and not too thick. Add a little more stock at the end if necessary to keep it from getting too dry or thick
  6. Transfer sautéed mushrooms to rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with drizzle of truffle oil and chopped parsley before serving. The Truffle oil is quite strong so a little goes a long way. Remember, taste, taste, taste as you finish your seasoning before serving

Sydonie Eats