How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Risotto is best enjoyed freshly cooked, but you can prepare the components and finish cooking just before serving.

What can I use if I don’t have truffle oil?

You can substitute with a few drops of high-quality olive oil for a different but still delicious finish.

Are there any dietary tweaks for vegetarians?

Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.

Can I substitute Arborio rice?

Other short-grain rice like Carnaroli or Vialone Nano can be used with similar results.

Rich Italian Porcini and Truffle Oil Risotto

Name: Rich Italian Porcini and Truffle Oil Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Arborio rice; Small onion (finely chopped); Garlic cloves (minced); Dry white wine; Dried porcini mushrooms; Boiling water; Chicken or vegetable broth; Salt and pepper; Grated Parmesan cheese; Unsalted butter; Truffle oil; Fresh parsley (chopped, for garnish)

A Decadent Classic Italian Delight

This luxurious risotto showcases rich porcini mushrooms complemented by the elegance of truffle oil, providing a deeply satisfying experience reminiscent of Italian fine dining.

1 hr 10 min
4
Intermediate

Ingredients

For the Risotto Base

Arborio rice

2 cups

Small onion (finely chopped)

Garlic cloves (minced)

2 cloves

Dry white wine

1 cup

For the Porcini Mushrooms

Dried porcini mushrooms

1 oz

Boiling water

2 cups

For the Broth

Chicken or vegetable broth

4 cups

Salt and pepper

To taste

For the Finishing Touch

Grated Parmesan cheese

1/2 cup

Unsalted butter

1 tablespoon

Truffle oil

2 tablespoons

Fresh parsley (chopped, for garnish)

Preparation

Rehydrating the Porcini Mushrooms

Place porcini mushrooms

Place dried porcini mushrooms in a bowl.

Add boiling water

Pour 2 cups of boiling water over the mushrooms.

Soak and drain

Let soak for 20 minutes, then drain, reserving the soaking liquid.

Preparing the Risotto Base

Heat olive oil

In a large pot, heat a tablespoon of olive oil over medium heat.

Sauté onion and garlic

Add the chopped onion and garlic, sauté until translucent, about 5 minutes.

Avoid rinsing the Arborio rice to maintain its starchiness for a creamy texture.

Toast the rice

Add Arborio rice and toast for 2-3 minutes.

Add the wine only after toasting the rice; this step enhances flavor depth.

Cooking Process

Building the Base

Gradually add the reserved mushroom soaking liquid to the rice, stirring continuously until absorbed.

Layering Flavor

Incorporate the drained porcinis and begin adding warm broth one ladle at a time, allowing absorption before each addition.

Final Enrichment

Once the rice is tender and creamy, remove from heat, stir in Parmesan, butter, and truffle oil, adjusting seasoning.

Plating & Serving