Signature Italian Risotto with Truffle Mushrooms

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A creamy Italian risotto infused with earthy truffle oil and sautéed mushrooms, finished with a touch of Parmesan. This Italian-inspired rice and grain recipe, ready in about 40 minutes, layers Arborio rice, button mushrooms, 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 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
• 1 cup, sliced button mushrooms
• 1/3 cup white wine
• 4 cups vegetable broth
• 1 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter

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Instructions

1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1 cup sliced button mushrooms and sauté for 5-6 minutes until golden and their liquid has evaporated.
2. Step 2: Add 1/3 cup white wine and let it simmer for 2-3 minutes until nearly absorbed. Remove from heat and set aside.
3. Step 3: In a separate pot, bring 4 cups vegetable broth to a gentle simmer. Add 1 1/2 cups Arborio rice and stir to coat. Cook for 1 minute, then reduce heat to low.
4. Step 4: Ladle 1 cup broth into the rice mixture, stirring constantly until absorbed. Repeat, adding 1 cup broth at a time, and cook for 18-20 minutes total until the rice is creamy and al dente.
5. Step 5: Stir in the reserved sautéed mushrooms and 1 tbsp truffle oil. Season with salt and pepper, then fold in 1/4 cup grated Parmesan. Serve immediately.