Crispy Mushroom Risotto with Truffle Oil
A creamy, umami-rich risotto infused with earthy truffle oil and caramelized mushrooms. This Italian-inspired rice and grain recipe (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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
