Mushroom & Truffle Risotto

A deeply savoury truffle mushroom risotto - slow-stirred, layered, and quietly luxurious.

Mushrooms are sautéed in butter and garlic until rich and caramelised, then folded through creamy arborio rice gently simmered with white wine and warm stock. Finished with parmesan, a touch of cream, and extra butter for gloss, it becomes velvety and full-bodied. Fresh thyme lifts the earthiness, while shaved truffle (if you have it) transforms the dish into something truly indulgent, the kind of comforting, restaurant-level risotto that feels both refined and deeply satisfying.

Mushroom & Truffle Risotto

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

A deeply savoury truffle mushroom risotto - slow-stirred, layered, and quietly luxurious. Mushrooms are sautéed in butter and garlic until rich and caramelised, then folded through creamy arborio rice gently simmered with white wine and warm stock...

Ingredients

TASTEOLOGY Ingredients

Ingredients - Mushrooms

800g Mushrooms of choice (We’ve used field, swiss and button
4 Tbsp Butter
2 cloves garlic, minced

Ingredients - Risotto

1 Tbsp butter
1 garlic clove, minced
½ onion, very finely diced
½ cup dry white wine (Sauvignon blanc or reisling)
1 ¼ cups arborio rice
1L of chicken stock, (warm)
1 cup water (warm)

Ingredients - To Finish

½ cup cream
½ cup parmesan
1 tbsp butter
Fresh truffle (optional)
Thyme

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Directions

Mushrooms

Start by adding 1 tbsp of TASTEOLOGY garlic oil and half the butter to a large pan or pot. Once melted, toss in half the mushrooms and cook until they’re golden and full of colour (colour = flavour, always!).
Add in half the garlic and a good crack of TASTEOLOGY pepper, then keep cooking until they’re a deep, rich brown. Transfer to a bowl.
Repeat with the remaining mushrooms and set aside for later.

Risotto

Turn the heat down to medium. Using the same pan, add about a tbsp of TASTEOLOGY Truffle Oil and your onions. Cook them down until they’re soft and translucent.
Add in the rest of the garlic and sauté for another couple of minutes, keep an eye on it so it doesn’t burn.
Pour in your wine and let it bubble. This will deglaze the pan and lift up all that delicious flavour stuck to the bottom.
Tip in your rice and stir until it starts to go slightly translucent.
Now, ladle in about 2 cups of warm chicken stock. Give it a stir, then let it sit for a few minutes so the rice can soak it up. Once most of the liquid is absorbed, repeat with the rest of your stock, bit by bit.
Here’s the trick: stir enough to release the starches and get that creamy texture, but not so much that you're cooling the pan down and dragging out the cooking process. And don’t overdo the stock, you want creamy, not gluey.
The rice should have a little bite to it, and it’s totally fine if it’s still a bit runny at this stage, it’ll all come together once the rest of the ingredients go in.
Stir through half of your cooked mushrooms.
Then finish with a handful of grated parmesan and a splash of cream. Stir until silky and everything’s beautifully combined.
Reheat the rest of the mushrooms (just in the pan or microwave) and pile them on top when serving.
Drizzle over a little extra truffle oil, shave over some fresh parmesan, and if you’ve got any truffle in season- add a few pieces on top to really take it up a notch.

Written by sara lundgren

Mushroom & Truffle Risotto