Gourmet Truffle Mushroom Risotto

By Marley Goldin
on September 25, 2020
last updated on April 5, 2021
This post may contain affiliate links. Please read my disclosure policy.
This Truffle Mushroom Risotto can only be described as gourmet with it's intense umami flavor from dried porcini mushrooms and decadent truffle oil finish.
Gourmet Truffle Mushroom Risotto - Featured Image

This Gourmet Truffle Mushroom Risotto brings restaurant-quality into your home kitchen by utilizing small ingredients that bring A LOT of flavor.

And it all comes down to two more high-end and powerful ingredients. Both are extremely popular among chefs and foodies alike: truffles and porcini mushrooms.

What Makes This Truffle Mushroom Risotto Gourmet?

You guessed it. It’s those truffles and porcinis. And the sore arm you’ll have after pouring lots of love into it.

Gourmet Truffle Mushroom Risotto - Overhead Shot

Don’t Let This Recipe Truffle Your Feathers

Truffle mushrooms are incredibly expensive and hard to find. They’re rare and take a lonnnnnnnng time to cultivate. But don’t fret!

Truffle oil, though still on the pricey side, can generally be found in your local grocery store. It gives you that truffle essence with just a few drops. A tiny $12 bottle lasts me a year!

It’s used as a finishing oil, so you won’t actually be cooking with it, just drizzling it on top! Heating it too much will make it completely lose it’s flavor.

In this recipe I recommend you actually add the truffle oil to each serving, to optimize it’s gourmet flavor.

Gourmet Truffle Mushroom Risotto - Side Shot

You’ll Need An Itsy Bitsy, Teeny Weenie, Flavor-Boosting Dried Porcini

I’m sorry, I know it’s now going to be stuck in your head all day, too. I really couldn’t help myself.

But it’s true!

Just like truffle oil, the flavor of dried porcinis is so strong, that an itsy bitsy teeny weenie bit of them goes a long way. With just 1/2 an ounce of them in this risotto, you’ll get that earthy taste we are after for this dish.

Green tip: Mushrooms are not only delicious but considered sustainable food. They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2. Try buying organic mushrooms if they are accessible to you. Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff.

Stir It Up, Little Darling!

Here’s the thing about risotto. You just gotta keep stirring.

Strap on your most comfortable shoes. Crank up the music. Pour yourself a drink. Because this isn’t a dump it and leave it kind of meal.

It’s an enjoy the ride, taste as you go, get a good arm workout from continuous stirring kind of meal.


For other gourmet dinner ideas, try this Sherry Bow Tie Pasta with Roasted Tomatoes and Creamy Fish and Grits.

Gourmet Truffle Mushroom Risotto

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Recipe by Marley Goldin Course: DinnerCuisine: Italian


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This Truffle Mushroom Risotto can only be described as gourmet with it’s intense umami flavor from dehydrated porcini mushrooms and decadent finish of truffle oil.


  • 1 tablespoon olive oil

  • 1 large shallot, diced

  • 8 ounces baby bella mushrooms, chopped

  • 1 pinch of salt and pepper

  • 3 cloves of garlic, diced

  • 1/2 cup white wine

  • 1/2 ounce dried porcini mushrooms

  • 1 cup arborio rice

  • 3 cups vegetable broth

  • 2 tablespoons butter

  • 1/4 cup parmesan, shaved (optional)

  • 1 tablespoon truffle oil


  • Simmer shallot, baby bella mushrooms, and salt and pepper in olive oil until the juice from the mushrooms evaporates.
  • Add white wine, garlic, and porcini mushrooms and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
  • Add the rice and give it a couple of stirs.
  • Add 1/2 cup of vegetable broth over medium-low heat, and stir continuously until all the liquid is absorbed by the rice.

    Keep repeating this step, 1/2 cup at a time until you’ve added all three cups of vegetable broth.
  • Test your rice to make sure its cooked through. Add a little water if necessary.
  • Remove from heat and add butter and parmesan. Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
  • Plate your portions and drizzle each with a dash of truffle oil. Serve hot.

Pro Tips

  • Truffle oil is a finishing oil, meaning you should use it to drizzle on top, not to cook with.
  • Make sure to continue to stir constantly while your rice is cooking!
  • Dried porcini mushrooms are such a great flavor booster!
  • The Parmesan is optional because it’s honestly SO flavorful without it. It just adds a little bit of that ooey-gooey cheese texture.

    However, opting to leave it out makes this dish vegan, and just as delicious.

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