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Creamy Mushroom Risotto with Truffle Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Lora
  • Prep Time: 8 minutes
  • Cook Time: 17 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This restaurant-style creamy vegetarian mushroom risotto recipe offers a rich, flavorful dish made with Arborio rice, baby Bella mushrooms, and a blend of fresh herbs and truffle oil. Suitable for home cooks seeking a comforting yet elegant meal, this risotto can be prepared using either an Instant Pot or stovetop method, delivering perfectly tender rice with a luscious, cheesy finish enhanced by aged Parmesan and aromatic truffle oil.

Ingredients

Base Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons butter (¼ stick)
  • 1 large shallot, diced
  • 1 Tablespoon freshly minced garlic
  • 1 cup Arborio rice
  • 2½ cups vegetable broth or water
  • Salt and ground black pepper, to taste
  • ½ teaspoon Italian seasoning

Vegetables

  • 8 oz. Baby Bella mushrooms, sliced (roughly 2 cups)
  • 1 cup peas and chopped carrots (optional)

Finishing Touches

  • ½ cup aged Parmesan cheese, grated
  • 1 Tablespoon chopped fresh or dried parsley or chives
  • 1 Tablespoon white or black truffle oil

Instructions

  1. Prepare Instant Pot: Press the SAUTE High button on your Instant Pot. Add the olive oil and butter to the main insert. Once melted, add the diced shallots, sprinkle with salt, and sauté for about 2 minutes until softened and lightly browned. Add minced garlic and sauté for another minute to release its aroma.
  2. Sauté Vegetables: Stir in the sliced mushrooms and optional vegetables such as peas and chopped carrots. Continue stirring as the mushrooms sizzle and start to release their moisture and brown, about 3-4 minutes. Reserve some of these sautéed mushrooms and vegetables if you want them as a topping later.
  3. Add Rice: Add the Arborio rice to the pot and mix it into the vegetables. Sauté for 1-2 minutes, stirring constantly to lightly toast the rice and coat it with oil and butter.
  4. Add Broth and Seasonings: Pour in the vegetable broth, then add black pepper and Italian seasoning. Stir well and deglaze the bottom of the pot thoroughly with a wooden spatula to ensure no food is stuck, which helps prevent the burn notice on the Instant Pot.
  5. Pressure Cook: Cancel the SAUTE function, secure the lid, and set the Instant Pot to Manual or Pressure Cook mode on High Pressure for 6 minutes. After cooking, allow a natural pressure release by waiting on the "keep warm" timer for 10 minutes, then carefully release any remaining pressure by moving the valve from SEALING to VENTING. Open the lid.
  6. Finish Risotto: Stir in the grated Parmesan cheese and truffle oil until fully combined and creamy. Transfer the risotto to a serving dish, sprinkle with the chopped fresh or dried herbs, and garnish with the reserved sautéed mushrooms and vegetables. Drizzle a little more truffle oil on top for enhanced flavor.
  7. Stovetop Method - Sauté Aromatics: In a heavy-bottom pan or Dutch oven, heat the olive oil and butter over medium heat. Add shallots and a pinch of salt, cooking for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  8. Sauté Vegetables: Add the mushrooms and optional vegetables, cooking for 2-3 minutes until they release moisture and begin to brown. Optionally, add wine and let it sizzle off to add depth of flavor.
  9. Toast Rice: Stir in the Arborio rice and sauté for 1-2 minutes until the rice is slightly toasted and aromatic. Add Italian seasoning, salt, and black pepper.
  10. Add Broth Gradually: Begin adding the vegetable broth one cup at a time, stirring constantly. Allow the rice to absorb the broth before adding the next cup. Continue this process for 15-18 minutes until the risotto becomes thick, creamy, and the rice is cooked al dente.
  11. Finish and Serve: Remove from heat, stir in Parmesan cheese and truffle oil until creamy and smooth. Garnish with freshly chopped herbs and reserved sautéed mushrooms and vegetables. Drizzle additional truffle oil if desired. Serve immediately and enjoy your delicious homemade risotto.

Notes

  • Use Arborio rice for the authentic creamy texture of risotto.
  • Deglazing the Instant Pot bottom prevents burn errors and ensures smooth cooking.
  • Vegetable broth can be substituted with water but using broth adds more flavor.
  • Optional vegetables like peas and carrots add color and nutrition.
  • Reserving some mushrooms and veggies for garnish enhances presentation and texture.
  • Truffle oil is potent; adjust quantity according to your preference.
  • If using the stovetop method, constant stirring is key to prevent sticking and achieve creaminess.
  • For a non-vegetarian version, chicken broth can replace vegetable broth.

Find it online: https://meallora.com/creamy-mushroom-risotto-with-truffle-oil-recipe/