Best of the Harvest: Truffle Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy Arborio rice dish infused with earthy truffle oil, sautéed mushrooms, and Parmesan, finished with a touch of white wine. This Italian-inspired rice and grain recipe, ready in about 40 minutes, layers Arborio rice, button mushrooms, truffle oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

1.5 cups Arborio rice
12 oz, sliced button mushrooms
1 tbsp truffle oil
1/2 cup dry white wine
4 cups vegetable broth
1/2 cup, grated Parmesan cheese
2 tbsp butter
1/2 cup, diced onion

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 10.25 Inches
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Instructions

Step 1: Heat 1 tbsp butter in a large skillet over medium heat. Add onion and sauté 3-4 minutes until translucent. Add mushrooms and cook 5-6 minutes until softened and browned at the edges.
Step 2: Add Arborio rice and stir 2-3 minutes until coated in oil. Pour in white wine and cook until absorbed, 2-3 minutes.
Step 3: Reduce heat to low. Add 1 cup broth and stir until absorbed. Repeat, adding 1 cup broth at a time, until rice is al dente (about 18-20 minutes total). Stir in truffle oil, Parmesan, and remaining butter. Season with salt and pepper.