Effortless weeknight creamy mushroom risotto with a touch of truffle oil

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients (Serves 4)

• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of Arborio rice
• 1 cup of dry white wine
• 6 cups of chicken or vegetable stock
• 3 cups of mixed mushrooms, sliced
• 1 cup of Parmesan cheese, grated
• 1/4 cup of heavy cream
• Salt and pepper to taste
• 1 tablespoon of truffle oil

Method

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic, cooking until they are soft and translucent.
3. Add the Arborio rice to the pan, stirring it continuously until it begins to look translucent.
4. Pour in the white wine, stirring until it has been fully absorbed by the rice.
5. Add a cup of the stock to the pan and stir until it has been absorbed. Repeat this process until all the stock has been used and the rice is al dente.
6. In a separate pan, sauté the mushrooms until they are soft and fully cooked.
7. Add the cooked mushrooms to the rice, along with the grated Parmesan cheese, heavy cream, and a generous pinch of salt and pepper. Stir until everything is well combined.
8. Drizzle the truffle oil over the risotto, stirring it in for the best flavor.
9. Allow the risotto to cook for a further 2-3 minutes, then serve it hot.

Making a healthier creamy mushroom risotto with truffle oil

For a healthier alternative, substitute the traditional Arborio rice with brown rice. It’s rich in fiber and keeps you feeling full for longer.

You can also do away with cream and use Greek yogurt instead which is a less fattening option.

While sautéing the mushrooms, use olive oil in place of butter, this cuts down on saturated fats. Remember, truffle oil is quite potent, so a little goes a long way.

Storing your creamy mushroom risotto with truffle oil

Creamy mushroom risotto with truffle oil is best when eaten immediately after cooking, as the risotto tends to absorb the liquid and lose its creaminess over time.

If you happen to have leftovers, you can store it in an airtight container in the refrigerator for up to two days. Reheat slowly on a stovetop, adding in a splash of broth or water to bring back the creaminess if needed.

Perfect pairings with creamy mushroom risotto with truffle oil

The creamy mushroom risotto with truffle oil is a standalone dish by itself. However, if you are looking to serve it as part of a larger meal, it pairs well with a crisp green salad with a light vinaigrette.

As for drinks, a light-bodied white wine like Sauvignon Blanc or a sparkling Prosecco compliments the risotto’s richness beautifully. Remember to chill the wine before serving.