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Perfect Truffle Mushroom Risotto for Two

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A cozy and elegant risotto recipe featuring earthy mushrooms and a subtle hint of truffle oil, perfect for an intimate dinner for two. This easy homemade recipe delivers creamy, restaurant-quality risotto with simple ingredients and minimal fuss.

Ingredients

Scale
  • 1 cup (200 g) Arborio rice
  • 8 oz (225 g) mixed mushrooms, sliced (cremini, shiitake, or button mushrooms)
  • 4 cups (1 liter) vegetable or chicken broth, warm (low sodium recommended)
  • 2 tbsp (28 g) unsalted butter, divided
  • 1 tbsp (15 ml) olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup (80 ml) dry white wine (optional)
  • 1/3 cup (30 g) Parmesan cheese, grated
  • 1 tsp (5 ml) truffle oil (preferably white truffle oil)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth: Pour 4 cups (1 liter) of broth into a medium saucepan and keep it simmering gently over low heat.
  2. Sauté mushrooms: Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a heavy-bottomed skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until golden brown and fragrant, about 7-8 minutes. Season lightly with salt and pepper. Transfer mushrooms to a bowl and set aside.
  3. Cook aromatics: In the same pan, add the chopped onion and cook over medium heat until translucent, about 4-5 minutes. Add minced garlic and stir for another 30 seconds.
  4. Toast the rice: Add the Arborio rice to the pan with onions and garlic. Stir continuously for 2-3 minutes until the rice grains look translucent around the edges but still opaque in the center.
  5. Add wine (optional): Pour in 1/3 cup (80 ml) dry white wine and stir until fully absorbed. If skipping wine, proceed to the next step.
  6. Begin adding broth: Add about 1/2 cup (120 ml) warm broth to the rice, stirring frequently. Let it simmer gently until the liquid is mostly absorbed. Repeat this process, adding broth in small batches and stirring often, until the rice is tender but still has a slight bite (al dente), about 18-20 minutes total.
  7. Reintroduce mushrooms: About halfway through cooking, stir the sautéed mushrooms back into the rice to combine flavors evenly.
  8. Finish with butter and cheese: Once the rice is creamy and cooked through, remove the pan from heat. Stir in 1 tbsp (14 g) butter and grated Parmesan cheese. Adjust salt and pepper to taste.
  9. Drizzle truffle oil: Just before serving, drizzle 1 tsp (5 ml) truffle oil over the risotto and gently fold it in.
  10. Serve immediately: Serve hot, garnished with fresh parsley or extra Parmesan if desired.

Notes

Do not rush stirring to help release the rice’s natural starches for a creamy texture. Keep broth warm throughout cooking to maintain even temperature. Use truffle oil sparingly to avoid overpowering the dish. For dairy-free, substitute butter with vegan margarine and omit Parmesan or use a dairy-free cheese alternative. Risotto is best served immediately; leftovers can be reheated gently with broth but do not freeze.

Nutrition

Keywords: truffle mushroom risotto, easy risotto recipe, mushroom risotto for two, truffle oil recipe, creamy risotto, quick dinner, cozy meal

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