Mushroom risotto with truffle oil is a delicious vegan and gluten-free risotto recipe. It is infused with a white button and cremini mushrooms and truffle oil. Flavorful, easy-to-make risotto.
Mushroom risotto with truffle oil is what's on the menu today. Well, that's what I had yesterday, and probably tomorrow too. But this risotto is super delicious so I don't mind eating the same dish several days in a row. Especially because I'm a big fan of mushrooms.
If you are too, you might like my other mushroom recipes: Savoury crepes filled with portobello mushrooms and cashew cream or Creamy chanterelle mushroom pasta.
What kind of rice to use for mushroom risotto with truffle oil?
The most commonly used rice for making risotto is arborio rice. Arborio rice is short-grain rice. As it cooks, arborio rice releases starch creating a creamy consistency.
However, you can use long-grain white rice if you want. In this case, the end result just won't be quite as creamy.
Cooking with arborio rice is easy, but it requires stirring very frequently and adding water or vegetable broth.
Can risotto be frozen?
Yes, risotto can be frozen. However, it should be stored in an airtight container. It can be stored in the fridge for 4-5 days or in the freezer for up to 1 month.
When reheating, let thaw in the fridge before reheating. I think mushroom risotto reheats best in a microwave. But you can reheat it on a stovetop with additional water and vegetable stock cube or vegetable broth.
RECIPE
Mushroom risotto with truffle oil
Ingredients
- 2 tbsp olive oil
- 1 garlic clove finely chopped
- 1 medium-size onion finely chopped
- ½ lb 250g white button mushrooms, chopped
- ½ lb 250 g cremini mushrooms, chopped
- 1 mushroom stock cube
- salt & black pepper to taste
- ½ cup 1,2 dl white wine
- 1 cup 2,4 dl arborio rice
- 2 ½ cup hot boiled water
- 2 tbsp truffle oil
- handful fresh parsley chopped
Instructions
- 1. Heat the olive oil in a large saucepan. Add finely chopped garlic and onion. Cook over medium heat for 5 minutes, until softened.
- 2. Add mushrooms and 1 mushroom stock cube, cook for a few minutes, occasionally stirring until the mushrooms have softened.
- 3. Add 1 cup arborio rice, turn up the heat and stir to coat.
- 4. Pour wine into rice mixture. Cook and stir until liquid is absorbed. Once the wine has cooked into the rice, turn the heat down.
- 5. Pour ½ cup hot, boiled water. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- 6. Continue adding about the same amount of hot water until all the liquid has been absorbed and the rice is plump and tender.
- 7. Add truffle oil and stir. Season with salt and black pepper. Garnish with chopped fresh parsley.
Nutrition
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