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  • Writer's pictureJeremy Wright

Crafting Chestnut Mushroom Risotto with Truffle Oil


Chestnut Mushroom Risotto with Truffle Oil is a luxurious dish that marries the earthy richness of chestnut mushrooms with the exquisite aroma of truffle oil. This creamy and indulgent risotto showcases the art of Italian comfort food elevated to a gourmet level. In this blog post, we'll guide you through the steps to create this culinary masterpiece that's sure to impress your taste buds and dinner guests alike.


  • 1 cup Arborio rice

  • 8 oz (about 225 g) chestnut mushrooms, cleaned and sliced

  • 4 cups vegetable or chicken broth, kept warm

  • ½ cup dry white wine

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon truffle oil (or to taste)

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish


1. Sauté the Mushrooms:

  1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

  2. Add the sliced chestnut mushrooms and sauté until they are golden brown and cooked through. Set aside.

2. Prepare the Risotto:

  1. In the same skillet, add the remaining tablespoon of butter and sauté the chopped onion until translucent.

  2. Add the minced garlic and Arborio rice. Cook for a couple of minutes until the rice is slightly toasted.

  3. Pour in the white wine and cook until it's mostly absorbed by the rice.

3. Gradually Add the Broth:

  1. Begin adding the warm broth to the rice, one ladleful at a time.

  2. Stir the rice frequently and allow each addition of broth to be absorbed before adding more. This slow process helps develop the creamy texture of the risotto.

4. Combine Mushrooms and Finish the Dish:

  1. When the rice is nearly cooked (al dente), fold in the sautéed mushrooms.

  2. Continue adding broth and stirring until the rice reaches the desired creamy consistency.

5. Add Flavor and Creaminess:

  1. Stir in the grated Parmesan cheese to enhance the creaminess of the risotto.

  2. Drizzle in the truffle oil, which adds a distinct and luxurious aroma. Adjust the amount to your preference.

6. Season and Garnish:

  1. Season the risotto with salt and pepper to taste.

  2. Divide the Chestnut Mushroom Risotto with Truffle Oil among serving plates.

  3. Garnish with freshly chopped parsley to add a pop of color and freshness.

7. Savor the Culinary Delight:

  1. Serve the Chestnut Mushroom Risotto with Truffle Oil immediately, while it's still warm and irresistibly creamy.


Chestnut Mushroom Risotto with Truffle Oil is a symphony of flavors that combines the earthiness of chestnut mushrooms with the luxurious aroma of truffle oil. The creamy, comforting texture of the risotto is a testament to the art of Italian cuisine. With careful attention to each step, you can create a dish that embodies both elegance and indulgence. Whether prepared for a special occasion or a treat-yourself evening, this recipe promises to transport your taste buds to a world of culinary delight.

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