Best-Rate Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A silky, deeply savory risotto where perfectly cooked Arborio rice meets earthy wild mushrooms and a touch of truffle oil for an elegant dish that's the best example of comfort food. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs Arborio rice, mixed wild mushrooms, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 1/2 cups Arborio rice
• 8 oz mixed wild mushrooms
• 1 finely diced shallot
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp truffle oil
• 1 tbsp minced fresh thyme

Instructions

1. Step 1: Heat 2 tbsp unsalted butter in a large heavy-bottomed pot over medium heat until shimmering. Add 1 finely diced shallot and cook for 2 minutes until translucent, stirring frequently to prevent browning.
2. Step 2: Add 1 1/2 cups Arborio rice and stir constantly for 2 minutes until grains are coated and slightly translucent, toasting the rice without browning.
3. Step 3: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed, about 2 minutes, until liquid evaporates and rice is fragrant.
4. Step 4: Begin adding 1 cup vegetable broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more. Continue this process for 20-25 minutes until rice is creamy and al dente, adding more broth only when absorbed.
5. Step 5: While rice cooks, heat 1 tbsp unsalted butter in a skillet over medium-high heat. Add 8 oz mixed wild mushrooms and cook for 5-6 minutes until golden brown and moisture evaporates, stirring occasionally.
6. Step 6: When rice is cooked, stir in 8 oz sautéed mushrooms, 1/2 cup freshly grated Parmesan cheese, 1 tbsp minced fresh thyme, and 1 tsp truffle oil. Stir vigorously for 1 minute until cheese melts and sauce coats rice evenly, adding a splash of reserved broth if too thick.
7. Step 7: Remove from heat and let rest covered for 2 minutes before serving to allow flavors to meld.