Truffle Mushroom and Leek Risotto is a decadent restaurant-worthy Italian dish! It features creamy al dente risotto with sautéed leeks, truffle purée, and a mushroom medley, topped with grated Parmigiano-Reggiano.
This creamy truffle risotto is perfect for a date night at home or dinner for the whole family. Don't be intimidated, this restaurant-quality dish is simpler than it looks! The truffle, or tartufo in Italian, is the perfect kiss of flavor that rounds out this earthy dish.
Similar to our Risotto with Pancetta and Peas and Lemon Risotto, this luxurious risotto is a dish that's easy to customize. While we use cheese in this vegetarian recipe, you can easily omit it to make it vegan. Plus, it's gluten-free, is made in one pan, and can be scaled up for a crowd.
About Truffle and Mushroom Leek Risotto
- Taste - The rich ingredients create a delicious flavor medley.
- Texture - This risotto dish is thick and creamy.
- Effort - This recipe is straightforward. You just need to heat the stock, cook the veggies, then combine everything and stir!
- Time - It takes about 10 minutes of prep then about a 40 minutes to cook all of the ingredients.
- Olive oil - Olive oil will sauté the ingredients and cook the rice perfectly.
- European butter - European butter is the perfect rich fat for cooking the risotto ingredients.
- Wild or crimini mushrooms - These mushrooms have a mild earthy flavor that is enhanced when cooked with the other risotto ingredients.
- Shallot - Shallot adds the flavor of a mild onion without the bite.
- Leeks - Leeks have a mild oniony flavor similar to shallots, but even lighter.
- Arborio rice - Arborio is a wide and long grain risotto capable of absorbing large resulting in a creamy and thick risotto.
- White wine - White wine adds a light flavor and and acidity that balances out the other rich flavors.
- Chicken or vegetable stock - The stock provides the rich base flavor the risotto.
- Truffle puree or truffle oil - Truffle oil has a robust aroma and a pungent and slightly garlicky taste.
- Parmigiano-Reggiano - Parmigiano-Reggiano contributes to the creaminess of the risotto and adds sharp cheesiness.
- Chives - Chives add a mild onion flavor.
See recipe card for quantities.
- Yellow onions - If you can’t find leeks, use minced sweet yellow onion or an additional shallot.
- White wine - Substitute the cup of white wine for an extra cup of stock for a stronger stock flavor.
- Vegan - To make the recipe vegan, swap the butter for olive oil or vegan cultured butter, use vegetable stock, and omit the cheese.
- Gluten-Free - If you want to make this risotto gluten-free, use a gluten-free chicken and vegetable stock.
- Extra truffle flavor - For a stronger truffle flavor, add 1 or 2 more tablespoons of truffle oil or truffle puree.
- Spicy - Add extra ground black pepper or red chili pepper flakes to imbue a little heat into the dish.
- Garlic or garlic powder - Add minced garlic or garlic powder for the classic aroma.
- Pancetta - Add pieces of pancetta for little flavor crystals.
- Truffle Pasta - If you are in the mood for an equally rich pasta, check out or Black Truffle Pasta.
- Heat chicken stock - In a medium saucepan, heat chicken stock until hot, but not boiling. Then turn off heat and keep the lid on the pot to keep the stock hot. (Photo 1)
- Cook mushrooms - In a medium thick-bottomed pan or braiser, add 1 tablespoon of olive oil and 1 tablespoon of butter and cook over medium heat until the butter is melted. Then add the mushrooms and cook until browned, about 4 minutes. Season with kosher or sea salt and freshly ground black pepper. (Photos 2 and 3)
- Remove mushrooms - Transfer the mushrooms from the pan to a bowl and set aside. (Photo 4)
- Cook shallots and leeks - Add remaining oil and butter to the pan used for the mushrooms. Then add shallots and leeks and cook on medium heat for about 4 minutes. (Photo 5)
- Toast rice - Add rice and toss in the mixture until the rice is coated in the butter and oil mixture. Toast the rice for about 3 minutes. (Photo 6)
- Deglaze with wine - Then add wine to the rice and give it a couple stirs. (Photo 7)
- Add broth - Once the wine is fully absorbed, add a ladle of broth. (Photo 8)
- Stir and add more broth - Stir until it is absorbed. Continue this process one ladle at a time until all the stock is added, after about 20-30 minutes. Once the stock is added, the rice will be tender, but al dente. (Photo 9)
- Add mushrooms, truffles, and cheese - Remove the risotto from the heat and fold in mushrooms, truffle oil or truffles, and Parmigiano-Reggiano cheese. Then top with chives and serve with freshly grated parmesan cheese or Parmigiano-Reggiano cheese. (Photo 10, 11, and 12)
Pro tip: This dish is best served immediately so the texture is optimal and al dente.
What to Serve with Truffle Risotto
This risotto makes a delicious lunch or light dinner on its own. But we also love it with a tasty protein like Roasted Chicken, Buttery White Fish, or Broiled Bavette Steak. The combination of flavors is rich and satisfying. If you want a healthy side to enjoy with the risotto, try it with our Pear and Prosciutto Rocket Salad or 10-Minute Sautéed Broccolini.
Store leftover truffle risotto in an air-tight container in the refrigerator for up to 3 days. Reheat it by steaming it in a pan on the stove over low heat or microwave it in a microwave safe container until hot.
- If the risotto seems dry, add a little more stock until it reaches a creamy consistency.
- Be careful to not overcook the risotto or it will get mushy. You want it to be al dente.
Truffles have a uniquely earthy and musky flavor. They add a rich and slightly garlicky accent to this risotto dish.
There are a couple of reasons. First, truffles are seasonal and require a very specific habitat to grow. Second, they have a short shelf life.
While we wouldn't consider this recipe healthy due to the butter, it also isn't unhealthy. If you want to make this recipe healthier, you can replace the butter with olive oil or enjoy it with a healthy veggie on the side.
Keep stirring! Risotto's creaminess comes from the starch generated when the rice grains rub against each other. You also want to add the stock slowly so the ingredients cook slowly and stay creamy.
This probably means your risotto is undercooked. One way to ensure that all of the risotto gets cooked is to take your spoon and scrape the sides so all of the risotto is folded in.
Unlike other rice dishes, washing arborio rice strips off its starch which is key to maintaining the risotto's creamy texture.
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Truffle Mushroom and Leek Risotto
- 2 tablespoon olive oil divided
- 2 tablespoon high-quality butter divided
- 8 oz wild or crimini mushrooms sliced, varieties include crimini, button, shiitake, and porcini mushrooms
- 1 shallot minced
- 2 small leeks or one large leek trimmed, cleaned, and cut into half moons
- 1½ cups arborio rice
- 1 cup dry white wine
- 4 cups chicken or vegetable stock
- 1 tablespoon black truffle puree or black truffle oil plus more to taste
- ⅔ cup Parmigiano-Reggiano grated, plus more for serving
- chives chopped
- kosher or sea salt
- freshly ground black pepper
- Heat chicken stock - In a medium saucepan, heat chicken stock until hot, but not boiling. Turn off heat and keep the lid on the pot to keep the stock hot.4 cups chicken or vegetable stock
- Cook mushrooms - In a medium thick-bottomed pan or braiser, add 1 tablespoon of olive oil and 1 tablespoon of butter and cook on medium heat until the butter is melted. Add the mushrooms and cook until browned, about 4 minutes. Season with kosher or sea salt and freshly ground black pepper. Transfer the mushrooms from the pan to a bowl and set aside.2 tablespoon olive oil, 2 tablespoon high-quality butter, 8 oz wild or crimini mushrooms, kosher or sea salt, freshly ground black pepper
- Cook shallots and leeks - Add remaining oil and butter to the pan used for the mushrooms. Add shallots and leeks and cook on medium heat for about 4 minutes. Add rice and toss in the mixture until the rice is coated in the butter and oil mixture. Toast the rice for about 3 minutes. Add wine to the rice and give it a couple stirs. Once the wine is fully absorbed, add a ladle of broth and stir until it is absorbed. Continue this process one ladle at a time until all the stock is added, after about 20-30 minutes. Once the stock is added, the rice will be tender, but al dente.1 shallot, 2 small leeks or one large leek, 1½ cups arborio rice, 1 cup dry white wine
- Add mushrooms, truffles, and cheese - Remove the risotto from the heat and fold in mushrooms, truffle oil or truffles, and Parmigiano-Reggiano cheese. Top with chives and serve with Parmigiano-Reggiano cheese.1 tablespoon black truffle puree or black truffle oil, ⅔ cup Parmigiano-Reggiano, chives
- Serve this dish immediately for optimal texture.
- If the risotto seems dry, add a little more stock until it reaches a creamy consistency.
- Be careful to not overcook the risotto or it will get mushy and no longer al dente.
- If you use shiitake mushrooms, be sure to remove the stems before slicing. You can freeze the stems to make stock another time.
- Refrigerate leftover risotto in an air-tight container for up to 3 days. Reheat leftover by steaming in a pan over low heat or microwave it in a microwave safe container until hot.