📖 This recipe is in the book
The Imported Kitchen — every Takeout Kit classic plus my travel favorites: 22 recipes with the exact imported brands that make them taste real.
Get the Cookbook — $9.99 →This mushroom risotto recipe is risotto ai funghi: Arborio rice, mixed mushrooms, a splash of white wine, and Parmesan, finished with truffle. It’s a classic mushroom risotto Italian recipe, it’s vegetarian, and it’s easier than its reputation. Most of the work is 18-20 minutes of ladling broth and stirring.
Want to Build Your Own Risotto Kit?
These are the imported Italian pantry staples that turn a weeknight risotto into something that tastes like a trattoria in Milan. The truffle sauce and dried porcini are the kind of ingredients that make your kitchen smell like the Italian countryside.
- 🍄 Urbani Truffles Dried Porcini Mushrooms (1 lb)
The depth: AAA Grade wild-harvested Italian porcini that rehydrate into meaty, intensely earthy slices. The soaking liquid becomes a mushroom stock that you stir directly into the risotto - waste nothing. - 🧀 Parmigiano Reggiano DOP (18 Months, 2.2 lb)
The finish: Real Parmigiano-Reggiano from Emilia-Romagna, aged 18 months with the DOP stamp on the rind. Grate it fresh into the risotto at the very end - the crystals melt into the rice and create that creamy, savory richness you can't get from pre-grated. - 🌾 Italian Arborio Rice
The grain: Arborio's high starch content is what creates that signature creamy texture when you toast it and slowly add broth. Don't rinse it - the starch on the surface is what makes risotto risotto. - 🍄 Truffle & Mushroom Sauce
The luxury: A spoonful of truffle mushroom sauce stirred in at the end takes this from a great risotto to an unforgettable one. It's the same finishing trick they use at high-end Italian restaurants - the aroma alone is worth it. - 🫒 Extra Virgin Olive Oil (Italian)
The base: A good Italian EVOO is essential for toasting the rice in the first step. Look for a peppery, slightly bitter oil - the quality shows in a dish this simple. - 🍄 Urbani Truffle Slicer, Made in Italy
Why this brand: Urbani are a real Alba truffle house, not a kitchen gadget company. Truffle has to be shaved paper thin over the finished dish, never cooked into it, and a knife cannot go that fine.
Pro Tip: The key to risotto is patience. Add warm broth one ladle at a time, stirring constantly, and wait until each addition is absorbed before adding the next. It takes about 18 minutes - and the constant stirring is what releases the starch that makes it creamy.
As an Amazon Associate I earn from qualifying purchases.
Where the Truffle Comes In
This mushroom risotto Italian recipe is finished with truffle. Truffles are fungi that grow underground, attached to the roots of trees, and they’re prized for a strong, earthy flavor and smell that nothing else quite matches.
Pigs vs. Dogs: How Truffles Are Found
Historically, only pigs used to find truffles with their keen sense of smell. However, most Italian farmers have now switched to using dogs. Dogs are easier to train and more obedient, making them ideal for truffle hunting. Moreover, dogs are less likely to eat the valuable spoils, which can be worth up to $200 per truffle!
How to Make Mushroom Risotto
This truffle risotto starts with a mix of mushrooms cooked until they brown, then gets finished by folding in truffle sauce, Parmesan, and chives.
Use Arborio rice. It absorbs liquid and releases starch as it cooks, and that starch is what makes risotto creamy. Add the simmering broth gradually and let each addition absorb fully before the next one. At the end, fresh truffles or a good truffle oil make a real difference.
What Ingredients Do You Need for Mushroom Risotto?
Here’s what you’ll need:
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
- 2 cloves garlic, minced
- ½ cup white wine (optional)
- ¼ cup freshly grated Parmesan cheese
- Salt and ground black pepper, to taste
- Fresh parsley, chopped (optional)
To prepare the risotto, start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add the garlic and cook for an additional minute. Next, add the Arborio rice and stir to coat the rice grains with the oil. Pour in the white wine, if using, and cook until it has mostly evaporated. Begin adding the warmed vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes. Finally, stir in the freshly grated Parmesan cheese, season with salt and ground black pepper, and garnish with fresh parsley if desired.
Common Risotto Mistakes
A few mistakes to avoid:
- Overcooking the rice: Risotto should be creamy and tender but still have a slight bite. Past that point it turns mushy.
- Not stirring constantly: Stirring the risotto constantly is crucial to developing the creamy texture. Make sure to stir the rice every 30 seconds or so to prevent it from sticking to the bottom of the pan.
- Not using good ingredients: Old Arborio rice or bland vegetable broth will show up in the final flavor and texture.
Serving Truffle Risotto
Serve it as a main course or a side dish. For wine, a crisp Chardonnay or a Sauvignon Blanc.
For more texture, garnish with toasted pine nuts or a sprinkle of fresh parsley.
How Do You Store and Reheat Risotto?
Risotto keeps in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, add it to a saucepan with a splash of vegetable broth or water and stir over low heat until warmed through. The extra liquid brings back the creamy texture. Frozen portions make it an easy option for meal prep or quick dinners.
Risotto Variations and Related Recipes
Looking for more risotto recipes and variations? Try these:
- Risotto alla Milanese: A classic Milanese-style risotto made with saffron and served with ossobuco.
- Leftover Risotto Cakes: A creative way to use leftover risotto by shaping it into patties and frying until crispy.
- Mushroom and Truffle Risotto: A richer version with truffle oil and shaved truffles.
- Vegetable Risotto: Made with a mix of roasted vegetables.
For more Italian recipes, check out my collection of European Recipes. If you need ingredients, visit Italian Supermarket.
Italian Truffle Risotto Recipe
Ingredients
- 1.5 cups Arborio rice
- 1 cup Sliced mushrooms
- 60-80 g Truffle & mushroom sauce
- ½ cup Parmesan cheese
- Vegetable broth concentrate
- ¼ cup Chopped shallots
- 1 tablespoon Minced garlic
- 1 tablespoon Chopped chives
- 2 tablespoon Extra virgin olive oil
- ½ cup of dry white wine (optional)
- 6-8 oz Seared scallops or filet mignon (optional)
Instructions
Prep
- In a large saucepan, bring 6 cups of water to a boil. Stir in the vegetable broth concentrate packets and reduce heat to low. Keep warm on a backburner.
- Chop the shallots, garlic, and chives.
- Clean and slice the mushrooms.
Sauté Shallots
- Slowly warm 2 Tbsp. olive oil in a large sauté pan or stock pot on medium heat.
- Add the shallots and garlic and sauté for 1 minute until fragrant.
Add Arborio Rice
- Add the arborio rice and stir to coat the rice. Add one ladle of the prepared vegetable broth.
- Add the mushrooms.
- Turn heat down to medium-low.
Create the Perfect Risotto
- Add vegetable broth, one ladle at a time, until each one is fully absorbed. Stir constantly and keep adding broth until the rice is creamy and tender (about 35 minutes). Tip: this step is worth the effort for creamy risotto, we promise! If you are in a rush, speed up the process by increasing the heat to medium.
- Optional: swap one ladle of broth for a ½ cup of dry white wine such as Chardonnay.
Add Truffle & Parmesan
- When the rice is nearly done, stir in the truffle & mushroom sauce, half of the chives, and all the parmesan cheese; stir until creamy. Note: you may need more broth or water to rehydrate the parmesan.
- Remove from heat and cover until plating.
Plate & Enjoy!
- Serve the risotto in the middle of each plate and garnish with the remaining chives. Serve immediately to enjoy the ideal texture and flavor.
- Optional: serve with seared sea scallops or filet mignon.
- Enhance your experience with an Italian music playlist (takeoutkit.com/playlists).
Get the Cookbook
Every Takeout Kit recipe — in one book
22 authentic recipes across 6 regions, each with the exact imported brands that make them taste real. Instant PDF, free updates forever.
