Mushroom Risotto with Truffle Mousse

Overhead shot of mushroom risotto topped with truffle mousse.

This Mushroom Risotto topped with Truffle Mousse is rich, creamy and totally decadent. It’s a delicious side dish that pairs well with beef or chicken. 

Recently, I was lucky enough to receive a shipment of amazing Alexian patés and spreadable mousses. And, while I love adding them to a charcuterie platter to give them an instant upgrade, I wanted to think up some other ways to use their amazing products. Instantly, risotto came to mind… Mushroom Risotto to be specific.

I’ve mentioned in previous posts that I love making risotto when it’s chilly outside. Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.

The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is definitely a dish that you need to “babysit.” During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.

Mushroom risotto in dutch oven.

To give this Mushroom Risotto its amazing umami flavor, I used a mixture of crimini mushrooms and porcini mushrooms. Crimini mushrooms are available right in your regular grocery store. They are actually baby portabella mushrooms. They’re darker in color than regular white button mushrooms and they pack more flavor.

The porcini mushrooms that I use are dried. Simmering them along with the broth that we’ll be using to make our risotto lends even more earthy, mushroom flavor to the risotto. Look for them either by the fresh mushrooms or near the dried chiles or spices in your supermarket.

To add one more layer or umami-ness, I added in a splash of soy sauce. It lends that extra salty kick, but also has a layer of something extra, plus it gives a great color to the risotto.

Once the mushroom risotto has reached that perfect texture, I stir in some nutty parmesan cheese to make it even more creamy. And, to brighten things up, I added in a bit of fresh parsley.

But the special touch that really makes this Mushroom Risotto exceptional is the dollop of Alexian Truffle Mousse spooned on top. Made with pork, turkey and chicken liver, sherry, truffles, wild mushrooms and spices. It’s rich and decadent and will really impress at any dinner party. 

Side view of bowl of Mushroom Risotto.This Mushroom Risotto is hearty enough to stand on its own as the main course, but it would also be amazing served alongside this Easy Roasted Chicken or these Pork Chops with Cherry Sauce.

Finally, we can’t forget the wine!

This Mushroom Risotto is begging to be paired with an earthy Pinot Noir. It’s bright acidity and bright flavors pair really nicely with the rich, creamy risotto. However, if you’re looking for a white wine to pair with this dish, have some fun with bubbles! Budget-friendly Prosecco is a great, unexpected pairing that works perfectly.

Side view of bowl of Mushroom Risotto.

Mushroom Risotto with Truffle Mousse

Course: Main Course
Cuisine: Italian
Keyword: mushroom risotto, risotto
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 618 kcal
Author: Erin

This Mushroom Risotto topped with Truffle Mousse is rich, creamy and totally decadent. 

Print

Ingredients

  • 6 cups bone broth chicken broth or stock
  • 2 cups water
  • 2 teaspoons soy sauce
  • 1/2- ounce dried porcini mushrooms rinsed in strainer
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 2 medium onions chopped fine (2 cups)
  • 10 ounces cremini mushrooms finely chopped
  • 2 garlic cloves minced
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine or dry vermouth
  • 2/3 cup grated Parmesan
  • 2 Tablespoons chopped parsley
  • Salt and pepper to taste
  • 2 1/2 ounces Alexian Truffle Mousse for topping

Instructions

  1. Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
  2. Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
  3. Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
  4. Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
  5. Serve in individual bowls topped with a spoonful of Truffle Mousse.

If you loved this Mushroom Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Nutrition Facts
Mushroom Risotto with Truffle Mousse
Amount Per Serving
Calories 618 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 44mg 15%
Sodium 572mg 24%
Potassium 481mg 14%
Total Carbohydrates 67g 22%
Dietary Fiber 2g 8%
Sugars 1g
Protein 26g 52%
Vitamin A 9.9%
Vitamin C 0.6%
Calcium 21.1%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.

I teamed up with Alexian Pate to bring you this post. As always, all opinions are my own. 

Wine Pairings for Mushroom Risotto:

  • Pinot Noir has a great earthiness and bright acidity that will cut through the creaminess of this dish.
  • Bubbles are always fun, especially for a special occasion. Try Cava, Prosecco or Champagne.

Hand holding bowl of mushroom risotto.

 

Looking for more risotto recipes? Be sure to try these too:

Beet Risotto with Goat Cheese

Pumpkin Risotto

Overhead shot of pumpkin risotto in bowl with goat cheese & cranberries

Pea Risotto with Mascarpone, Mint & Prosciutto

Pea Risotto with Mascarpone, Mint and Prosciutto is rich, creamy and totally decadent. | platingsandpairings.com

Lemon Mascarpone Risotto

12 comments

  1. Hawnuh Lee

    Yum! This is exactly what I’ve been craving lately – something hearty, mushroomy, delicious! Two kinds of mushrooms is a nice call!

    Reply

    1. Erin

      Yes!!! Such an earthy dish that’s perfect for Fall!

      Reply

  2. Catherine @ To & Fro Fam

    That truffle mousse sounds amazing!!! Also I’d never thought to add soy sauce in risotto, but now I’m intrigued.

    Reply

    1. Erin

      It really adds a bit more depth to the risotto!

      Reply

  3. Marlynn | Urban Bliss Life

    I LOVE mushroom risotto and that truffle mousse looks and sounds amazing! What a cool product!

    Reply

    1. Erin

      It is really extra delicious! It would be great on so many things… A grilled chicken breast?

      Reply

  4. Hillary Knudsen

    YES, YES, YESSSS!!! This is one of my all time favorite comfort foods! Adding this truffle mousse would make it even more insanely delicious. Can’t wait to try!

    Reply

    1. Erin

      I hope you love it Hillary!

      Reply

  5. Tenacious Little Terrier

    This looks decadent and delicious! We love Alexian patés although I haven’t tried adding them to anything yet.

    Reply

    1. Erin

      This is my first time trying them in a recipe too – it was such a decadent upgrade!

      Reply

  6. Jenni LeBaron

    I am totally craving this now! This looks so decadent and rich, the perfect fall dish to warm up with and enjoy a little vino. Just gorgeous!

    Reply

    1. Erin

      Thank you Jenni – It’s definitely perfect for fall!

      Reply

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