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Perfect Creamy Morel Mushroom Risotto Recipe with Parmesan and Truffle Oil for Easy Gourmet Meals

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A rich and creamy risotto featuring earthy morel mushrooms, nutty Parmesan cheese, and a hint of luxurious truffle oil. This recipe is approachable for home cooks and perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 1 ounce (28 grams) dried morel mushrooms, soaked in warm water until soft (reserve soaking liquid)
  • 1 ½ cups (300 grams) Arborio rice
  • 4 cups (960 ml) chicken or vegetable broth, kept warm
  • 2 tablespoons (28 grams) unsalted butter
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (optional)
  • ¾ cup (75 grams) freshly grated Parmesan cheese
  • 1 teaspoon truffle oil
  • A handful fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Place dried morel mushrooms in a medium bowl and cover with about 1 cup (240 ml) warm water. Soak for 20-30 minutes until plump. Strain through a fine mesh strainer, reserving the soaking liquid but discarding any grit. Chop the rehydrated morels roughly.
  2. Heat 4 cups (960 ml) broth in a saucepan over low heat and keep warm.
  3. In a large skillet over medium heat, melt 1 tablespoon (14 grams) butter. Add diced shallots and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another minute without browning.
  4. Add Arborio rice to the skillet and stir constantly for 2-3 minutes until grains look translucent with a white center.
  5. Pour in ½ cup (120 ml) white wine and stir gently until almost completely reduced.
  6. Add about ½ cup (120 ml) warm broth to the rice. Stir frequently until liquid is mostly absorbed. Repeat adding broth ½ cup at a time, stirring often, for about 18-20 minutes.
  7. When halfway through adding broth (after about 10 minutes), stir in chopped morels and about 2 tablespoons (30 ml) reserved mushroom soaking liquid.
  8. Once rice is tender but still al dente, turn off heat. Stir in remaining 1 tablespoon butter and grated Parmesan cheese until melted and silky. Season with salt and black pepper to taste.
  9. Just before serving, gently fold in 1 teaspoon truffle oil.
  10. Garnish with chopped fresh parsley and serve immediately.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently but consistently to release rice starch without breaking grains. Use freshly grated Parmesan for best flavor and texture. Measure truffle oil carefully to avoid overpowering the dish. Reserve and strain mushroom soaking liquid to add depth but avoid grit. If risotto thickens too much while resting, loosen with warm broth or water before serving.

Nutrition

Keywords: morel mushroom risotto, creamy risotto, Parmesan risotto, truffle oil recipe, easy gourmet meals, mushroom risotto, comfort food, Arborio rice

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