With Valentine’s Day only a little over a week away, I wanted to create a fun recipe that feels a little fancy without being complicated or intimidating. Risotto immediately came to mind because it’s one of Adam’s all time favorite dishes, and it always reminds me of standing in the kitchen with a big glass of wine celebrating something. Whether that is Christmas, Valentine’s Day, or just the fact that you’re happy to be together dancing to music and clinking those wine glasses!
In case you missed it, I shared my basic risotto recipe earlier this week. If you don’t like mushrooms, I’d definitely recommend checking out that post and/or reel! But if you DO like mushrooms, this recipe is like that one’s more sophisticated sister. With just a few additions, this dish goes from a comforting side dish to a “I can’t stop eating this” and “wow this is impressive!” bowl of deliciousness.
You could definitely serve this as main course, but we usually like to serve it alongside an arugula salad and a simple protein. I cooked a few thin filets of dover sole when we ate this batch and it was *chefs kiss*. Just cook them in olive oil or butter and then add a little lemon, salt and pepper. So delicious!
Mushroom Risotto Recipe
ingredients
1/2 tbsp olive oil
1 tbsp unsalted butter
5 oz shiitake mushrooms, sliced
1/4 tsp sea salt
2 cloves garlic
Sprinkle of truffle zest
1 tbsp olive oil
1 onion, diced
salt and pepper
1 cup arborio rice
1/4 cup dry white wine
4 to 4.5 cups vegetable broth
1/3 cup parmesan cheese
1/2-1 tsp truffle zest
1 tbsp butter
2 tbsp chopped parsley
instructions
1. Start by heating your broth on a small pot. You’ll want to keep it at a low simmer the whole time you’re cooking.
2. Add olive oil and butter to a pot. Once the butter has melted, add shiitake mushrooms and sea salt. Cook for about 8 minutes over medium heat, until the mushrooms are tender and a little browned. Add garlic, cook for another 2 minutes. Turn the heat off, sprinkle with truffle zest, and transfer to a bowl.
3. In that same pot, add the other tbsp of olive oil.
4. Add onion, lightly season with salt and pepper, and saute for a few minutes until they start to soften and turn translucent.
5. Add the arborio rice and toast lightly for 2-3 minutes.
6. Then add the white wine and cook until the alcohol evaporates, about 2 minutes.
7. Start adding the warm broth. I add about a ladle to a ladle and a half at a time, stirring the rice with a wooden spoon in between each ladle. Avoid rushing through this over high heat – it takes a little time for the rice to release its starches.
8. After about 15 to 20 minutes of ladling broth in and stirring continuously, you should have added about 4 cups of liquid to the pot and your rice should be al dente.
9. Add the mushrooms back in to your risotto, along with truffle zest, the other tbsp of butter, chopped parsley, and parmesan cheese.
10. Give a small spoonful a try and adjust seasonings to taste. If the rice is still tough, add a little bit more liquid.
11. Serve immediately on it’s own or with a protein of choice!
Mushroom and Truffle Options
It’s no secret that the majority of us can’t simply go pick wild mushrooms and hunt for fresh truffles… but that doesn’t mean we don’t have options! When it comes to the mushrooms in this risotto recipe, you can honestly use whatever you like best and/or whatever looks good at the store! I personally like the taste and texture of shiitake mushrooms, but you could also use cremini, portobello, porcini, chanterelle – there are so many great ones.
As for truffles, those are difficult to find, not to mention expensive. Originally, I was thinking about getting truffle salt or truffle oil for this recipe, but when I asked for suggestions, someone messaged me to tell me that she loves Truffle Zest, and my mind was blown. I had never heard of it before, but if it’s good enough to be one of Oprah’s Favorite Things, it’s good enough for me!
I particularly love that it has real truffles in it. A lot of truffle oil just has “essence” so you don’t necessarily get a ton of flavor or scent from it. But as soon as I opened the package, the aroma of truffle hit me right away! It’s not super overpowering, but it definitely takes a recipe like this from a mushroom risotto to a truffle and mushroom risotto real quick. Woo!
Unfortunately, I don’t have the measurements if you have truffle salt or truffle oil instead – but that doesn’t mean you can’t use them! I would personally just taste test as you add little by little until it has the flavor you’re going for.
Want to make this with me?!
Tune in to #LSLsupperclub on Saturday, February 6th!!
Mushroom Risotto Recipe with Truffle
Yield: 2 for dinner/4 as a side dish
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
This mushroom risotto recipe is perfect for any celebration dinner. Super simple, but super impressive!
Ingredients
- 1/2 tbsp olive oil
- 1 tbsp unsalted butter
- 5 oz shiitake mushrooms, sliced
- 1/4 tsp sea salt
- 2 cloves garlic
- sprinkle of truffle zest
- 1 tbsp olive oil
- 1 onion, diced
- salt and pepper
- 1 cup arborio rice
- 1/4 cup dry white wine
- 4 to 4.5 cups vegetable broth
- 1/3 cup parmesan cheese
- 1/2-1 tsp truffle zest
- 1 tbsp butter
- 2 tbsp chopped parsley
Instructions
1. Start by heating your broth on a small pot. You’ll want to keep it at a low simmer the whole time you’re cooking.
2. Add olive oil and butter to a pot. Once the butter has melted, add shiitake mushrooms and sea salt. Cook for about 8 minutes over medium heat, until the mushrooms are tender and a little browned. Add garlic, cook for another 2 minutes. Turn the heat off, sprinkle with truffle zest, and transfer to a bowl.
3. In that same pot, add the other tbsp of olive oil.
4. Add onion, lightly season with salt and pepper, and saute for a few minutes until they start to soften and turn translucent.
5. Add the arborio rice and toast lightly for 2-3 minutes.
6. Then add the white wine and cook until the alcohol evaporates, about 2 minutes.
7. Start adding the warm broth. I add about a ladle to a ladle and a half at a time, stirring the rice with a wooden spoon in between each ladle. Avoid rushing through this over high heat – it takes a little time for the rice to release its starches.
8. After about 15 to 20 minutes of ladling broth in and stirring continuously, you should have added about 4 cups of liquid to the pot and your rice should be al dente.
9. Add the mushrooms back in to your risotto, along with truffle zest, the other tbsp of butter, chopped parsley, and parmesan cheese.
10. Give a small spoonful a try and adjust seasonings to taste. If the rice is still tough, add a little bit more liquid.
11. Serve immediately on it’s own or with a protein of choice!
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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 4431mgCarbohydrates: 41gFiber: 2gSugar: 11gProtein: 9g
PS. You might also like How To Make A Basic Risotto, Instant Pot Risotto with Garlic Shrimp, and Slow Cooker Pork Ragu.
