Best of the Harvest: Truffle Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy Arborio rice dish infused with earthy truffle oil, sautéed mushrooms, and Parmesan, finished with a touch of white wine. This italian-inspired pasta 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Best of the Harvest: Truffle Mushroom Risotto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Best of the Harvest: Truffle Mushroom Risotto?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Best of the Harvest: Truffle Mushroom Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the Harvest: Truffle Mushroom Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best of the Harvest: Truffle Mushroom Risotto?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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