Truffle-Infused Mushroom Risotto with Parmesan Crisps

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luxurious risotto where Arborio rice achieves perfect creaminess while wild mushrooms and truffle oil create an umami explosion, finished with golden Parmesan crisps. This italian-inspired pasta ready in about 55 minutes layers Arborio rice, white wine, mixed wild mushrooms 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 580 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 8 oz sliced mixed wild mushrooms and 1 finely diced shallot, cooking for 6-7 minutes until mushrooms release liquid and edges are golden.
  2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1 1/2 cups Arborio rice, stirring to coat each grain with oil.
  3. Step 3: Pour in 1/2 cup white wine, simmering until fully absorbed (about 3 minutes), then begin adding 4 cups chicken stock, 1 cup at a time, stirring constantly until each addition is absorbed before adding more.
  4. Step 4: After 20 minutes of simmering, stir in 3/4 cup freshly grated Parmesan, 1 tbsp truffle oil, and 2 tbsp chopped chives, cooking for 2 more minutes until creamy and thickened. Remove from heat and stir in 2 tbsp butter until melted.
  5. Step 5: To make crisps, spread 1/4 cup grated Parmesan in a single layer on a parchment-lined baking sheet. Bake at 375°F for 5-6 minutes until golden and crisp, then cool on the sheet.

Equipment for this recipe

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Frequently asked questions

How long does Truffle-Infused Mushroom Risotto with Parmesan Crisps take to make?

Total time is about 55 minutes (20 min prep + 35 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 Truffle-Infused Mushroom Risotto with Parmesan Crisps?

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 Truffle-Infused Mushroom Risotto with Parmesan Crisps?

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 Truffle-Infused Mushroom Risotto with Parmesan Crisps 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 Truffle-Infused Mushroom Risotto with Parmesan Crisps?

Italian pasta 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.

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