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Perfect Creamy Mushroom Risotto Recipe with Truffle Oil and Parmesan Crisps Made Easy

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A quick and easy creamy mushroom risotto with earthy truffle oil and crispy homemade Parmesan crisps, perfect for cozy dinners or impressing guests without the fuss.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 12 oz (340g) mixed mushrooms, sliced (cremini and shiitake recommended)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • about 5 cups (1.2 liters) vegetable or chicken broth, kept warm
  • ½ cup (120ml) dry white wine (optional)
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1 teaspoon truffle oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Warm the broth in a saucepan over low heat to maintain a gentle simmer.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a sauté pan over medium heat. Add sliced mushrooms and a pinch of salt. Cook until golden brown, about 7-9 minutes. Set aside.
  3. In the same pan, add remaining olive oil and butter. Cook chopped onion until translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds without browning.
  4. Add Arborio rice to the pan and stir constantly for 2-3 minutes until edges look translucent.
  5. Pour in dry white wine and cook until mostly absorbed, about 2-3 minutes. If skipping wine, start adding broth now.
  6. Add warm broth gradually, about ½ cup at a time, stirring gently until mostly absorbed before adding more. Continue until rice is tender but firm (al dente), about 18-20 minutes total.
  7. Stir in sautéed mushrooms and freshly grated Parmesan cheese. Season with salt and pepper. Remove from heat.
  8. Preheat oven to 375°F (190°C). On a parchment-lined baking sheet, pile small mounds of grated Parmesan spaced apart. Bake 5-7 minutes until golden and crisp. Let cool.
  9. Spoon risotto onto plates. Drizzle about 1 teaspoon truffle oil per serving and garnish with chopped parsley if desired. Top with Parmesan crisps.

Notes

Use warm broth to maintain cooking temperature and ensure creamy texture. Stir gently to avoid breaking rice grains. Parmesan crisps can burn quickly; watch closely while baking. For dairy-free version, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese. Dried porcini mushrooms rehydrated can add smoky flavor in warmer months.

Nutrition

Keywords: mushroom risotto, creamy risotto, truffle oil, Parmesan crisps, easy risotto recipe, weeknight dinner, comfort food

Find it online: https://magnetmeal.com/perfect-creamy-mushroom-risotto-recipe-with-truffle-oil-and-parmesan-crisps-made-easy/