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risotto with mushrooms, peas, and truffle oil in a black bowl with a gold fork

Truffle Mushroom Risotto

Kristina Todini, RDN
Truffle Mushroom Risotto, a simple mushroom risotto with truffles (fresh or truffle oil!) that comes together in under 30 minutes. Italian mother-in-law approved!
5 stars (4 ratings)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Italian-Inspired
Servings 4 servings
Calories 293 kcal

Ingredients
  

  • 1 pound mushrooms chopped
  • 8 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 cup peas fresh or frozen
  • 2 cups arborio risotto rice
  • 2 tablespoons truffle oil or 1-2 fresh truffles cooked in oil
  • 1 pinch salt and pepper to taste
  • 2 tablespoons lemon juice from 1 lemon
  • ¼ cup nutritional yeast or grated pecorino cheese

Instructions
 

  • Prep mushrooms: Wash mushrooms and then chop into small pieces. Set aside.
  • Cook mushrooms and peas: Add olive oil to a large pot or Dutch oven over medium heat. Add mushrooms and peas and a sprinkle of salt and pepper and cook about 5-7 minutes, or until mushrooms release their liquid and begin to brown (the browner the mushrooms, the move flavor they give to the risotto.
  • Simmer stock: While the mushrooms are cooking, bring broth to a very low simmer and have a 1/2 cup measuring cup nearby.
  • Cook risotto: Add risotto to pot and stir to coat with vegetables, cooking about 1 minute until rice begins to dry. Then add truffle oil to pot and allow rice to soak up the truffle flavor, about 1 minute. When rice begins to dry out again, slowly stir in 1/2 cup warm broth to rice. Continue stirring rice until well coated. The key is to soak but not over-wet rice, allowing rice to slowly absorb liquid. When rice begins to dry again, add more liquid and slowly stir. Keep stirring in small amounts of liquid and stirring rice for about 15-17 minutes. When rice is larger and beginning to get stickier, taste to ensure it is nearly al dente. The finished risotto should NOT be mushy, but have a firmness and slight crunch mouthfeel.
  • Add seasonings and serve: When the rice is almost at desired doneness, add another teaspoon of truffle oil, a pinch of salt, crack of pepper, and juice of one lemon. Then stir in cheese or nutritional yeast until mixed in the risotto. Take risotto off heat, and serve immediately with a side of lemon and a small amount of grated cheese on top.

Notes

  • If using fresh truffles: If using fresh, real truffles, chop them into small pieces and add 1-2 tablespoons olive oil to a pan over very low heat. Cook like you would mushrooms, adding more oil until you have the truffles suspended in oil and can use the truffle flavored oil in the risotto.
  • Leftovers and storage: Store leftovers in an airtight container and store in the refrigerator for up to three days, and the freezer for up to one month.
  • Reheat instructions: When reheating, add a small amount of water (about 1/4 cup per serving) to the risotto when reheating in either the microwave or the stovetop to rehydrate the rice.
  • Nutrition information: Nutrition information calculated with nutritional yeast and not cheese. If using nutritional yeast, this recipe is suitable for vegan diets.

Nutrition

Serving: 1servingCalories: 293kcalCarbohydrates: 42gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1918mgPotassium: 516mgFiber: 3gSugar: 6gVitamin A: 4326IUVitamin C: 9mgCalcium: 14mgIron: 3mg
Keyword mushroom risotto, truffle risotto
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