White Truffle Mushroom Risotto

Creamy mushroom risotto becomes rich, elegant, and deeply savoury with TruffLove White Truffle Sauce. Finished with parmesan, butter, and herbs, this recipe brings restaurant-style comfort to a quiet dinner at home.

Prep 15 min

Cook 30 min

Total 45 min

Serves 4

Difficulty Medium

Ingredients

What You’ll Need

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
225 g cremini or mixed mushrooms, sliced
1 small shallot, finely diced
1 garlic clove, minced
1 cup Arborio rice
1/3 cup dry white wine
3 1/2 to 4 cups warm vegetable broth
2 tablespoons TruffLove White Truffle Sauce
1/3 cup finely grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley or chives, finely chopped
Black pepper, to taste
Salt, to taste

Method

How to Make It

Warm the vegetable broth in a small pot over low heat.
In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add the mushrooms and cook for 6–8 minutes, until browned and their moisture has mostly evaporated.
Add the shallot and cook for 2–3 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the Arborio rice and cook for 1 minute, allowing the grains to lightly toast.
Add the white wine and stir until mostly absorbed.
Add warm broth one ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue for 20–25 minutes, until the rice is creamy and tender with a slight bite.
Remove from heat. Stir in the remaining butter, parmesan, and TruffLove White Truffle Sauce.
Taste and adjust with salt and black pepper.
Serve immediately with fresh herbs, extra parmesan, and a small spoon of White Truffle Sauce on top if desired.

Pairing Note

Beautiful with a crisp white wine, roasted asparagus, seared scallops, roast chicken, or a simple arugula salad. Add the White Truffle Sauce at the end so its aroma stays delicate and luxurious.

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