Truffle Mushroom Risotto

Truffle Mushroom Risotto

These days are a terrific time to indulge in making recipes that you might otherwise be too busy to cook. When my husband and I were first married we took a trip to Paris. Our most memorable meal was a late lunch at the Hotel de Crillon. We had the most delicious Truffle Mushroom Risotto. When looking back on happy memories, it’s often fun to recreate a few of the elements that made it special.

This recipe is perfect for an elegant late lunch. You can really savor all of the flavors, from the fragrant truffles to the hint of wine. This is simple but a little decadent! Add a glass of oaky Chardonnay and it’s the perfect respite from your daily routine.


6 cups of vegetable stock

1 1/2 cups Arborio rice

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons truffle oil

1/2 cup dry white wine

1 cup shaved Parmesan

8 ounces Baby Bella mushrooms. sliced

8 ounces Shiitake mushrooms, sliced

1/2 cup chives, chopped

1 cup white onion, diced

3 cloves of garlic, minced


In a large pot bring the vegetable stock to a simmer.

Heat the butter and olive oil in a large pan until shimmering.

Add the garlic and heat until fragrant.

Add the onion and cook until translucent.

Add the mushroom and cook until they begin to sweat.

Add the rice and cook until the rice begins to crackle.

Add the wine and cook until it is absorbed.

Add a few ladles of the stock and stir continuously until the stock is absorbed.

Continue this process until the stock has been incorporated.

At this point, the rice should be al dente.

Finish the dish by removing it from the stove and adding in half of the parmesan, half of the chives, and the truffle oil.

Stir the ingredients in until the dish is creamy and silky.

Ladle the risotto into bowls and garnish with the remaining chives and Parmesan.