Let’s talk about risotto. It’s one of those dishes that sounds super fancy but is actually pretty straightforward once you get the hang of it. Of course, it takes a little time and A LOT of stirring, but trust me, it’s worth it. Especially when you add mushrooms and truffle salt to the mix—it’s like leveling up your home cooking to restaurant-worthy status. This mushroom risotto with truffle salt will have everyone wanting more.

What makes this risotto so good? First, there’s the creamy texture that happens when you slowly cook Arborio rice with warm chicken stock. Then there are the mushrooms—earthy, rich, and perfectly golden. And then there’s the secret weapon, the truffle salt. Just a pinch or two takes this dish from “really good” to “can’t get enough of it.”

The best part is that it’s all made in one pot, so cleanup is easy. It’s perfect for date nights, special occasions, or even when you’re just in the mood to “treat yo self!”

So, grab your favorite wine glass (you’ll need some for the recipe, anyways) and let’s get cooking. I like to pair it with some nice sliced New York strip steaks, but can also pair it with seared scallops, roasted chicken, salmon, shrimp, or pork chops.

Mushroom Risotto with Truffle Salt

Start by gathering all of your ingredients for the risotto, you don’t want to be searching for anything while its cooking.

In a dutch oven start out by sautéing the mushrooms in 1 tablespoon of butter, when fully cooked, remove and set aside in a bowl.

Sauté the shallot in butter. Once translucent add in the garlic and sauté until it becomes fragrant. Add the arborio rice to the shallots and garlic and stir to coat the rice in the butter and oil. Continue to “toast” the rice until it starts to turn translucent. Make sure not to brown or burn the rice in this step.

Deglaze the dutch oven by adding the white wine to rice mixture and stir. Scrap all of the little bits that may be stuck to the bottom of the dutch oven. When the wine is cooked off and absorbed by the rice, add the warmed chicken broth 1/2 cup at a time.

Continue to stir the risotto while the broth is cooked down and absorbed by the rice. This is the part that makes risotto a labor of love. Continue to add the warm broth 1/2 cup at a time. As you continue this process you will notice the rice will swell as it cooks and absorbs the broth.

By now your arm is getting sore and you are running out of broth. Add the cooked mushrooms back in and continue to stir as the last of the broth goes in.

Next, add in the parmesan cheese and heavy cream and continue to stir until they are incorporated and the cheese isn’t “stringy”. Add in 1 teaspoon of truffle salt, taste and add more if needed. Now you are finally ready to plate and enjoy the fruits of your labor.

Mushroom Risotto with Truffle Salt: Fancy Comfort Food Made Easy

Recipe by That Griller GuyCourse: SidesCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

A rich and creamy mushroom risotto elevated with the earthy elegance of truffle salt. A perfect side dish to pair with steak, seared scallops, salmon, shrimp, roasted chicken, pork chops, or enjoy it by itself for a cozy flavor-packed meal.

Ingredients

1 cup Arborio rice
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
4 cups low sodium chicken stock, warmed
8 ounces sliced mushrooms (baby bella, shiitake, and/or oyster)
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
1-2 teaspoons truffle salt
Fresh parsley or chives, chopped, for garnish

Directions

Warm the chicken stock in a saucepan over low heat. Keep it warm as you cook the risotto.
In a dutch oven, heat 1 tablespoon of butter over medium heat. Add the mushrooms and sauté until golden and tender, about 5–7 minutes. Remove from and set aside.
Add the remaining butter and olive oil. Sauté the shallot until soft and translucent, about 3–4 minutes. Add the garlic and cook for an additional minute.
Add the Arborio rice to the dutch oven. Stir to coat the rice in the butter and oil, and toast for 1–2 minutes until the edges look translucent, but not brown.
Ladle in about 1/2 cup of warm stock, stirring frequently. Allow the rice to absorb the liquid before adding more. Repeat this process until the rice is tender and creamy, about 25-30 minutes.
Stir the sautéed mushrooms back into the risotto during the last 5 minutes of cooking.
Stir in the Parmesan cheese and heavy cream. Continue to stir until the cheese is melted and fully incorporated. Season with truffle salt, starting with 1 teaspoon and add another as needed.
Spoon the risotto into bowls, garnish with fresh parsley, and serve immediately. Enjoy!