Thursday, August 28, 2014

Black Truffle and Mushroom Risotto

For some reason risotto has a bad rap.  It's often branded as 'too difficult" to make, or 'too fattening' to eat.  Case in point: earlier this week my girlfriend, Jenn, was over at my house while I was cooking & photographing the risotto for this blog post.  I asked her if she ever made risotto at home, and her answer was, "No way. It takes too long to cook, and is too fattening with all that cheese and cream".  Chicas, I'm here to tell you that a).  there is absolutely no cream, and very little cheese in my recipe {the natural starches that are released by slowly cooking the arborio rice result in the creamy consistency of risotto, cream isn't needed} and b). it is WAY easier than you think to cook risotto at home.  

This recipe is my own, and has developed into a go-to recipe in my kitchen simply because the key players needed to throw together a basic risotto are staple ingredients that I always have in my pantry.  If I'm ever questioning what I'll cook for dinner, risotto usually takes the win in that it is so, so satisfying, and never fails to impress.  The addition of soft, earthy mushrooms and a small amount of black truffle oil elevates this basic risotto recipe into a rich & decadent dish that can be enjoyed year round.

Hope you enjoy!


32 oz low sodium chicken broth
1 tbsp. butter
2 tbsp. extra virgin olive oil
2 tbsp. shallot, minced
1 c. arborio rice
1/4 c. white wine {I used Pinot Grigio because who actually cooks with wine and doesn't drink it too?}
1/2 c. shiitake mushrooms, stems removed & thinly sliced
1 1/2 tsp. truffle oil** {I used black truffle oil}
Freshly grated parmesan cheese
2 tbsp. Italian flat leaf parsley, chopped
Truffle salt** {optional}

** I purchase my black truffle oil from Whole Foods but you can always find truffle oil in specialty grocery stores, or at places like Williams-Sonoma.  The truffle salt I use in this recipe is optional, but adds great flavor.  I purchase it from Williams-Sonoma.**


Heat the chicken broth in a sauce pan over medium heat.  Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.

In a large saute pan, heat butter & olive oil over medium heat.  Add shallot, and saute until slightly translucent & aromatic, around 2-3 minutes.

Add in dry rice, and stir constantly, ensuring that each grain is coated in the butter/olive oil.  The rice will begin to "toast" up, and once you begin to smell the rice after a couple of minutes, it's time to move onto the next step.

Next, pour in the wine and allow it to simmer & burn off the alcohol.  When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice.  When the pan starts looking & feeling dry, add in another 1/2 cup of broth.  Repeat this process for around 13 minutes.

Add in the sliced mushrooms, and continue the stirring/adding broth process until you have transferred all of the broth to the rice pan, and the rice is "al dente", around 30 minutes total cooking.

Stir in the truffle oil.  Distribute evenly between bowls, and top with desired amount of freshly grated parmesan cheese, parsley, and truffle salt.  Serve immediately.

Thanks so much for reading! 


  1. I love making risotto!!! Pinning this recipe now - sounds incredible!

  2. This looks so good! I can't wait to try!

  3. I love anything with truffles. This risotto recipe is perfect for me as I have truffle oil and black truffle salt.. I also have got some black truffles too which I have been waiting for the perfect recipe to use them on. Thanks for the great recipe and inspiration. Pinned!

    1. Sounds like this recipe came at the right time for you, Thalia! :)

  4. This was my first time making risotto and it turned out great 😊 thanks for the awesome recipe!

    1. I love hearing that! I'm so glad that you liked it :) Thanks for taking the time to come back here and comment

  5. Because you said it was easy...
    I tried this and it was GREAT! I have always been too intimidated to cook risotto, but with your detailed instructions I knew when and how much broth to add to make it perfect!

    1. I'm so glad that you enjoyed my recipe, Carrie! Thanks so much for taking the time to come back here and comment. All the best, Andy xx

  6. How many servings does this recipe make?




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