Elevate your holiday gathering with this luxurious, truffle-infused wild mushroom risotto.
This truffle-infused wild mushroom risotto is a creamy, elegant side that pairs perfectly with prime rib or roast turkey. Made with Arborio rice and black truffle oil, it’s a restaurant-quality dish for your festive table.
Whether you’re hosting a holiday dinner or a sophisticated dinner party, this truffle-infused wild mushroom risotto adds a touch of luxury to any meal. The earthy flavors of wild mushrooms and the rich aroma of truffle oil create a dish that feels indulgent yet approachable.
Perfect for intermediate to advanced cooks, this recipe requires a bit of attention but rewards you with a silky, flavorful result. The key to success is patience—stirring the Arborio rice until it reaches a creamy, al dente texture is the hallmark of a great risotto.
This recipe is ideal for holiday gatherings, Thanksgiving, or any occasion where you want to impress your guests. The truffle oil adds a sophisticated finish, while the wild mushrooms provide a deep, umami-rich flavor that complements both meat and vegetarian main courses.
Let’s dive into why this truffle-infused wild mushroom risotto is a must-try for your next special occasion.
Why This Recipe Works
⏰ Time-Saving Make-Ahead
The risotto can be prepared in advance and reheated gently, making it a perfect make-ahead dish for busy holiday hosts.
💰 Affordable Luxury
While truffle oil adds a gourmet touch, the rest of the ingredients are pantry staples, making this dish both elegant and budget-friendly.
👥 Versatile Pairing
This risotto pairs beautifully with prime rib, roast turkey, or a vegetarian centerpiece, making it a flexible addition to any menu.
🌟 Restaurant-Quality
With the right technique and a splash of truffle oil, you’ll achieve a creamy, indulgent risotto that rivals any fine dining experience.
Truffle-Infused Wild Mushroom Risotto
Creamy Arborio rice with earthy wild mushrooms and truffle oil—perfect for holiday gatherings.
🛒 Ingredients
- - 1 1/2 cups Arborio rice
- - 1 cup dry white wine
- - 4 cups vegetable or chicken stock
- - 1 cup mixed wild mushrooms (shiitake, cremini, porcini), sliced
- - 1/4 cup finely chopped shallots
- - 2 cloves garlic, minced
- - 1/4 cup grated Parmesan cheese
- - 2 tbsp black truffle oil
- - 1 tbsp unsalted butter
- - 1 tbsp olive oil
- - Salt and pepper to taste
👨🍳 Instructions
Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add shallots and garlic, sauté until fragrant (1-2 minutes).
💡 Use a heavy-bottomed pot for even heat distribution.
Add Mushrooms: Add sliced wild mushrooms, cook until they release moisture and brown slightly (5-7 minutes). Season with salt and pepper.
💡 Don’t overcrowd the pan—cook in batches if needed.
Toast Rice: Add Arborio rice, stir to coat with oil. Cook for 2-3 minutes until the grains turn slightly translucent.
💡 This step helps the rice absorb more liquid later.
Deglaze with Wine: Pour in white wine, stir until absorbed. Add stock one ladle at a time, stirring constantly until each addition is absorbed.
💡 This is the key to achieving a creamy texture without adding cream.
Finish with Truffle Oil: When rice is al dente (18-20 minutes total), stir in truffle oil and Parmesan. Adjust seasoning.
💡 Drizzle truffle oil at the end to preserve its aroma.
Serve Immediately: Spoon into warmed bowls, garnish with thyme and extra Parmesan. Serve with a side of white wine.
💡 For a rustic touch, use a wooden spoon to serve.
Nutrition (per serving):
Ingredient Notes & Substitutions
Arborio Rice
This short-grain rice is high in starch, which creates the risotto’s signature creaminess. Substitute with Carnaroli or Vialone Nano if available.
Substitutions: Cooked Arborio rice can be frozen for up to 3 months.
Wild Mushrooms
A mix of shiitake, cremini, and porcini adds depth. Use store-bought wild mushrooms or dried porcini rehydrated in hot water.
Substitutions: Button mushrooms or oyster mushrooms work well in a pinch.
Truffle Oil
A few drops of black truffle oil add luxury. Choose a high-quality oil with a strong aroma.
Substitutions: Truffle salt or shaved fresh truffles can replace oil for a more intense flavor.
Parmesan Cheese
Grated Parmesan enhances the umami. Use freshly grated for better melting.
Substitutions: Pecorino Romano or nutritional yeast for a vegan option.
Pro Tips for Perfect Truffle-Infused Wild Mushroom Risotto
🔥 Stock Temperature
Use warm stock to maintain a steady cooking temperature and prevent the rice from cooling.
🧂 Salt Balance
Taste frequently—wild mushrooms and Parmesan are salty. Adjust seasoning at the end.
🥄 Stirring Technique
Stir constantly to release starch and create a creamy texture without adding heavy cream.
🍷 Wine Choice
Use a dry white wine like Pinot Grigio or Sauvignon Blanc for a crisp, acidic base.
Variations & Customizations
Vegetarian Twist
Skip the Parmesan and use nutritional yeast. Add sautéed spinach or kale for extra greens.
Seafood Boost
Add shrimp or scallops in step 5 for a decadent seafood risotto.
Herb Infusion
Stir in fresh thyme, rosemary, or tarragon at the end for an aromatic finish.
Spicy Kick
Add a pinch of red pepper flakes during sauté for a subtle heat.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Prime rib with a red wine reduction
- Herb-roasted turkey with cranberry sauce
- Grilled salmon with dill foam
🍷 Drink Pairings:
Pair with a buttery Chardonnay or a light Pinot Noir to complement the earthy flavors.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare risotto up to 24 hours in advance. Cool completely, then refrigerate in an airtight container.
Refrigerator Storage
Store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of stock.
Freezer Storage
Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Instructions
Warm over low heat, adding a few tablespoons of water or stock to restore creaminess.
Troubleshooting & Common Questions
Q: My risotto is too dry. What should I do?
A: Add more stock, one ladle at a time, and continue stirring until desired consistency is reached.
Q: Can I use leftover rice?
A: No—Arborio rice releases starch best when fresh. Use day-old rice for fried rice, not risotto.
Q: How do I know when it’s done?
A: The rice should be al dente (slightly firm in the center) and creamy. It should hold its shape but not be crunchy.
Q: Can I add cream?
A: Traditional risotto uses stock for creaminess. Cream adds richness but is optional for a lighter texture.
Final Thoughts
This truffle-infused wild mushroom risotto is a showstopper for any holiday table. Its rich, earthy flavors and elegant presentation make it a favorite among guests and hosts alike. Whether you’re serving it alongside a prime rib or a vegetarian centerpiece, this dish adds a touch of sophistication to your celebration.
With a little patience and attention to detail, you’ll master the art of risotto and impress even the most discerninging palates. Don’t forget to pair it with a crisp white wine and a warm, inviting smile—your guests will thank you!
