A creamy mushroom risotto topped with a golden Parmesan crisp, served in a white bowl with truffle oil drizzled on top.

Introduction & Story

Imagine a chilly evening, the warmth of your kitchen, and the irresistible aroma of earthy mushrooms and decadent truffle oil wafting through the air. This recipe for Truffle Oil Mushroom Risotto with Parmesan Crisp takes classic Italian comfort food to the next level.

The story behind this dish lies in its luxurious ingredients and its ability to bring fine dining into your home. Truffle oil, with its earthy and aromatic profile, elevates the creamy risotto into a gourmet experience. Adding Parmesan crisps gives the dish a delightful crunch, making it a textural masterpiece.

Whether you're hosting a dinner party or indulging in a solo gourmet meal, this recipe is designed to impress.

Why You’ll Love This Dish

  1. Restaurant-Quality at Home: Truffle oil adds a gourmet touch without the hefty restaurant price tag.
  2. Rich in Flavor: The combination of mushrooms, white wine, and Parmesan creates a rich and creamy profile.
  3. Perfect for Special Occasions: This dish is elegant enough for anniversaries, celebrations, or even date nights.

Ingredients

For the Risotto:

  • 1 cup Arborio rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 4 cups vegetable or chicken stock, warmed
  • 1 cup cremini or porcini mushrooms, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon truffle oil (or to taste)
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

For the Parmesan Crisp:

  • 1/2 cup grated Parmesan cheese

Instructions

Step 1: Make the Parmesan Crisp

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Scoop small mounds of grated Parmesan onto the sheet, flattening them into thin circles.
  4. Bake for 5-7 minutes until golden and crispy. Remove and set aside to cool.

Step 2: Sauté the Aromatics

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and garlic, sautéing until translucent and fragrant.

Step 3: Add the Mushrooms

  1. Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
  2. Season with a pinch of salt and pepper. Remove the mushrooms and set aside.

Step 4: Cook the Risotto

  1. Add Arborio rice to the skillet and toast it for 1-2 minutes, stirring continuously.
  2. Pour in white wine, letting it simmer until absorbed.
  3. Add stock one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. This process takes about 20 minutes.

Step 5: Finish the Risotto

  1. Once the rice is creamy and cooked through, stir in the mushrooms, butter, and Parmesan cheese.
  2. Drizzle with truffle oil and adjust seasoning with salt and pepper.

Step 6: Plate and Garnish

  1. Spoon the risotto onto plates or bowls, garnishing each serving with a Parmesan crisp on top.
  2. Optionally, sprinkle with chopped parsley or drizzle with extra truffle oil for presentation.

Google People Also Ask Questions

Q: What is truffle oil, and how is it used?
A: Truffle oil is a culinary ingredient made by infusing oil with the aroma of truffles. It’s used as a finishing touch to enhance the flavor of dishes like risotto, pasta, and salads.

Q: Can I make risotto without wine?
A: Yes, you can substitute white wine with extra stock or a splash of lemon juice for acidity.

Q: Why is Arborio rice used for risotto?
A: Arborio rice has a high starch content, which creates the creamy texture risotto is known for.

Q: How do you make Parmesan crisps without burning them?
A: Bake Parmesan at a moderate temperature (around 375°F) and keep an eye on them after 5 minutes to ensure they turn golden without burning.

Q: Can I use other mushrooms for this recipe?
A: Absolutely! Shiitake, oyster, or chanterelle mushrooms are excellent alternatives.