Crispy Mushroom Risotto with Truffle Oil
A creamy, umami-rich risotto infused with earthy truffle oil and caramelized mushrooms. This italian-inspired pasta (vegetarian) ready in about 50 minutes layers arborio rice, vegetable broth, white wine 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 450 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.
Ingredients
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 12 oz, sliced button mushrooms
- 2, finely diced shallots
- 4 tbsp butter
- 1/2 cup, grated Parmesan cheese
- 1 tbsp truffle oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1/2 cup shallots and sauté for 3-4 minutes until softened and golden.
- Step 2: Add 1 1/2 cups arborio rice and stir to coat with butter. Cook for 2 minutes until toasted, then deglaze with 1/2 cup white wine, stirring until absorbed.
- Step 3: Gradually add 1 cup hot broth at a time, stirring constantly, until rice is al dente and creamy (about 18-20 minutes).
- Step 4: Stir in 1/2 cup Parmesan and 1 tbsp truffle oil. Season with salt and pepper. Garnish with remaining 1/2 cup Parmesan and fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Mushroom Risotto with Truffle Oil take to make?
Total time is about 50 minutes (20 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 Crispy Mushroom Risotto with Truffle Oil?
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 Crispy Mushroom Risotto with Truffle Oil?
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 Crispy Mushroom Risotto with Truffle Oil 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.
Is Crispy Mushroom Risotto with Truffle Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
