Mayfair Mushroom Risotto with Truffle Oil
A luxurious creamy risotto featuring earthy wild mushrooms and a hint of truffle, perfect for a sophisticated weeknight dinner. This mediterranean-inspired one pot ready in about 40 minutes layers Arborio rice, Mixed wild mushrooms, finely diced Yellow onion 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 480 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
- 8 oz Mixed wild mushrooms
- 1/2 cup finely diced Yellow onion
- 2 cloves minced Garlic
- 1/2 cup Dry white wine
- 4 cups Chicken stock
- 1/2 cup finely grated Parmesan cheese
- 2 tbsp Butter
- 1 tsp Truffle oil
- 1 tbsp chopped Fresh thyme
Instructions
- Step 1: Heat 2 tbsp butter in a large saucepan over medium heat until melted, then add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant without browning.
- Step 2: Add 1 1/2 cups Arborio rice to the saucepan, stirring constantly for 2 minutes until each grain is coated and slightly translucent.
- Step 3: Pour in 1/2 cup dry white wine, stirring until fully absorbed, then begin adding 1 cup chicken stock at a time, stirring constantly until each addition is absorbed before adding more, taking approximately 20 minutes total.
- Step 4: While rice cooks, sauté 8 oz mixed wild mushrooms in 1 tbsp butter until golden brown and tender, about 5 minutes, then add to the rice mixture.
- Step 5: Stir in 1/2 cup grated Parmesan cheese, 1 tbsp chopped fresh thyme, and 1 tsp truffle oil, cooking for 1 minute until the cheese melts and the sauce thickens to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mayfair Mushroom Risotto with Truffle Oil take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mayfair 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 Mayfair 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 Mayfair 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.
What goes well with Mayfair Mushroom Risotto with Truffle Oil?
Mediterranean one pot 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.
What others are saying
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
