Creamy Mushroom Truffle Risotto

Notes

• If you prefer a more intense mushroom flavor, feel free to use a variety of wild mushrooms such as shiitake, chanterelle, or porcini mushrooms. They add complexity to the dish.
• For a vegan version, you can replace the butter with olive oil, use plant-based cream, and skip the Parmesan cheese or use a vegan substitute.
• If you don’t have truffle oil, you can skip it or use a small amount of truffle salt to achieve a similar effect.
• Risotto can be made ahead of time, but it’s best served immediately while it’s still creamy and hot. Leftovers can be stored in an airtight container for up to 2 days and reheated with a little broth or water to restore the creaminess.

Storage & Reheating

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, warm it on the stovetop over low heat, adding a little extra broth or water to loosen the texture. Stir frequently to ensure it doesn’t dry out. Reheating risotto may cause it to lose some of its creamy texture, so adding extra liquid helps maintain its consistency.