Creamy Truffle Wild Mushroom Risotto with Shaved Grana Padano Tips, FAQ & printable recipe

Tips for success

For the best texture, use a wide pan so the rice cooks evenly and the liquid absorbs at a steady rate. Stir frequently — but not constantly — to encourage the rice to release starch without breaking the grains.

Keep the broth warm on the stove; cold broth will slow cooking and make the risotto stodgy. If you run out of broth, hot water works in a pinch. The risotto should be looser than you think before plating, as it will thicken as it sits.

To achieve a perfect mantecatura, remove the pan from the heat and stir in the cold butter and cheese with a wooden spoon until fully melted and emulsified. The mixture should look glossy and almost sauce-like.

Do not add all the broth if the rice is already tender — you may not need the full amount. Taste as you go and adjust salt and pepper. A final drizzle of truffle oil just before serving brightens the aroma.

Variations

• Porcini and Sage: Replace half of the mixed mushrooms with dried porcini, rehydrated in warm water. Add a few chopped fresh sage leaves with the shallot. The sage adds an earthy, herbal note that pairs beautifully with porcini.
• Chicken and Leek: Add 200 g cooked chicken breast, shredded, with the mushrooms. Swap the shallot for a small leek, finely sliced. Use chicken broth instead of vegetable broth for a heartier flavor.
• Butternut Squash: Add 200 g roasted butternut squash cubes with the mushrooms at the end. Reduce the broth to 700 ml. The sweet squash balances the savory truffle and cheese.
• Vegan Version: Use olive oil instead of butter, and replace the Grana Padano with 3 tbsp nutritional yeast. Use a high-quality vegan butter or more olive oil for the mantecatura. Use vegetable broth and omit the cheese.

Storage and make-ahead

Fridge

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Let it cool for no more than 2 hours before refrigerating.

Freezer

Risotto freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheat

To reheat, place the risotto in a skillet with a splash of broth or water. Warm over medium-low heat, stirring often, until hot and creamy. Do not microwave.

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Let it cool for no more than 2 hours before refrigerating. To reheat, add a splash of broth or water and warm gently in a skillet over medium-low heat, stirring until hot and creamy. Avoid microwaving, as it can make the rice rubbery.

Risotto is best made fresh, but you can prepare the mushrooms and broth ahead of time. Cook the mushrooms, let them cool, and refrigerate for up to 2 days. Warm the broth and mushrooms before adding to the rice.

The full risotto can be made and then refrigerated, but it will be thicker; reheat with extra broth to restore creaminess. For best texture, make the risotto just before serving.

Serving ideas

Serve the risotto immediately on warm plates, spooning it into a low, even wave. Finish with a drizzle of truffle oil and a shower of shaved Grana Padano. The risotto should be creamy and flowing, not stiff.

Pair it with a crisp green salad or roasted vegetables for a complete meal. A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the earthy flavors beautifully.

For a more indulgent presentation, top each serving with a few extra sautéed mushroom slices and a small spoonful of truffle paste. You can also add a sprinkle of fresh thyme or parsley for color, though the video keeps it simple. This risotto is substantial enough to serve as a main course for four, or as a side dish for six. Enjoy it while it is hot and creamy.

Frequently asked questions

Recipe card

Creamy Truffle Wild Mushroom Risotto with Shaved Grana Padano

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 1 1/4 cups Arborio or Carnaroli rice
• 300 g mixed wild mushrooms (chanterelle, cremini, shiitake), sliced
• 3 tbsp olive oil
• 40 g butter, divided
• 1 shallot, finely minced
• 100 ml dry white wine
• 800 ml warm vegetable or mushroom broth
• 60 g Grana Padano, grated, plus more for shaving
• 1 tbsp black truffle paste
• 1 tsp truffle oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat 2 tablespoons of olive oil and 20 g of butter in a large skillet over high heat until the butter foams. Add the sliced wild mushrooms in a single layer, season with salt and pepper, and cook without stirring too often until deeply browned and caramelized, about 5 to 7 minutes. Transfer the mushrooms to a plate and set aside.
2. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the same skillet. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the Arborio or Carnaroli rice and toast, stirring constantly, for 1 to 2 minutes until the grains are coated and slightly translucent at the edges.
3. Pour the dry white wine into the skillet with the rice. Stir constantly until the wine is mostly absorbed, about 1 to 2 minutes. The alcohol will cook off, leaving a bright acidity that balances the creamy rice.
4. Begin adding the warm vegetable or mushroom broth one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process, adjusting the heat to maintain a gentle simmer, until the rice is creamy and al dente, about 18 to 20 minutes. You may not need all the broth.
5. Once the rice is cooked, remove the skillet from the heat. Stir in the remaining 20 g cold butter, the grated Grana Padano, the caramelized mushrooms, and the black truffle paste. Stir vigorously for about 1 minute until the risotto is glossy and creamy.
6. Spoon the risotto onto warm plates, tapping the bottom of the spoon to spread it into an even wave. Drizzle with truffle oil and shave fresh Grana Padano over the top. Serve immediately while hot and creamy.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

12 g

Carbohydrates

68 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.