Truffle Risotto Recipe
- the best easy vegan creamy risotto recipe
What’s better than totally creamy, light, fragrant, earthy, and Herby risotto? Not much, if you ask me. This creamy risotto is rich, luxe, and a vegan date night dinner triumph. It’s deliciously decadent and infused with all the aromas of white wine and truffles. Did someone say “a vegan dinner to impress?” – because that’s just what this tasty truffle risotto is.
Risotto is a true Italian labor of love-recipe. It’s decadent, luscious, creamy, and luxurious. If you want to win hearts, risotto is the way to go. This creamy vegan risotto is as delicious and creamy as regular risotto, loaded with earthy truffle flavors, cheesy creaminess, and Herby goodness…and it’s completely vegan.
Black truffle risotto recipe or white truffle risotto recipe
That’s a good question…the answer is, you can make this Easy risotto recipe with any type of truffles you prefer. Use white truffles to make this a decadent date night white truffle risotto recipe, or make it a creamy rich dark black truffle risotto recipe by using black Périgord truffles. You can even use re-hydrated dried truffle slices in this tasty vegan risotto. There are so many options and all of them are delicious.
Different types of truffles in cooking
Let’s talk truffles. In cooking, there are mainly two types of truffles. The two most common varieties of truffle you’ll need to know when cooking is the white truffle (or Alba truffle) and the black truffle.
White truffles – Most white truffle comes from the city of Alba in the Piedmont region of Italy. It has a wonderful deep rich flavor.
Black truffles – The black truffle or Périgord truffle is a French truffle loved by chefs all over the world.
How to use dried truffles in cooking – I often use Italian air-dried black truffles when I make truffle risotto or truffle pasta because it’s easier to get no matter the season. Just rehydrate the truffle slices in hot vegetable stock for 10 minutes before using.
Truffle mushroom risotto recipe ingredients
- 250g oyster mushroom, sliced
- 2-3 tablespoons vegan butter, or truffle- or vegetable oil if you prefer
- 2 shallots, chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry vegan white wine
- 5-6 1 cups vegan broth
- 5 tablespoons nutritional yeast (optional)
- 1/2 Italian Black Truffle, finely sliced
- 1-2 teaspoons thyme
- 1/4 teaspoon ground black pepper
- Salt to taste
How to make the best Italian Truffle risotto
- Melt the vegan butter in a sauté pan and add the chopped shallots and sliced oyster mushrooms. Cook for 2-3 minutes while stirring occasionally. Season with thyme and a little salt.
- Next, add the Arborio rice and stir to combine. Let the rice cook for a minute while it soaks up the butter and flavors. Pour in the white wine and stir to combine. Let the rice simmer while stirring until the wine is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Now, add the rest of the seasoning, nutritional yeast, and the finely sliced truffles. Combine and plate up. Serve with a topping of roasted pine nuts.
- Enjoy.
Truffle risotto instant pot recipe
Can you make truffle risotto in an instant pot? The answer is yes…and it’s actually delicious. And so easy and quick. In less than 20 minutes and with very little effort you will be ready to serve a luscious creamy truffle risotto. No stirring and no worrying about the rice getting burned. Let’s take a look at how easy it is to make instant pot risotto.
How to make mushroom risotto in an instant pot – a step-by-step guide to the best truffle risotto recipe
- Prep the ingredients. Dice the shallots and slice the onions.
- Turn the Instant Pot onto SAUTE mode. Add 2 tablespoons of vegan butter to the Instant Pot and let melt.
- Add the shallots and mushrooms and sauté 3-4 minutes, while stirring frequently.
- Next, add the Arborio rice and saute for 2-3 minutes, stirring frequently.
- Now, pour in the vegan white wine and deglaze the pan. Scrape the bottom to make sure there isn’t anything stuck to the bottom of the pot.
- Hit the CANCEL button on the Instant Pot.
- Add the vegetable stock, salt, pepper, thyme, truffle slices, and nutritional yeast. Stir to combine everything.
- Put the lid on the Instant Pot and set it on MANUAL mode for 5 minutes. Once the 5 minutes are done, QUICK RELEASE the steam valve and let the steam escape. Remove the lid carefully once all the steam has stopped coming out of the valve.
- Taste test and add more salt and pepper if needed.
- Serve the creamy truffle risotto topped with fresh herbs and roasted pine nuts.
What to serve with risotto?
Serve risotto with a side of focaccia, or garlic bread, and a salad.
Risotto serving ideas:
- Focaccia
- Easy kale and pomegranate harvest salad
- Best easy Greek salad
- Easy Greek Fennel salad with tomatoes
- Truffle oil and herbs for topping
Frequently asked questions
Absolutely. I often use dried truffles when I make truffle risotto or truffle pasta because it’s easier to get no matter the season. Just rehydrate the truffle slices in hot vegetable stock for 10 minutes before using.
Yes. This plant-based truffle risotto is healthy, delicious, and loaded with nutrients.
A truffle risotto has a unique earthy, woodsy aromatic creamy flavor. It’s deep, rich, and tastes luxurious.
Yes. And it’s so easy and quick. See the recipe below for how to make risotto in an instant pot in just 25-minutes with no fuss and no stirring.
No. Adding nutritional yeast to risotto is optional. Using nutritional yeast adds a cheesy deliciousness and makes the taste rich and extra creamy. Plus, it adds extra nutrients and lots of vitamin B. However, you can easily leave out the nutritional yeast if you prefer. The risotto will still be creamy, rich, and very tasty without it.
Your Risotto Questions Answered
There are several types of great risotto rice.
– Carnaroli, known as the “king” of producing the creamiest risotto.
– Arborio rice is the preferred rice by most chefs and makes a light, creamy and luxe risotto that’s ideal for mushroom risotto.
– Vialone Nano is considered one of the best and most expensive risotto rice types that always produces a light, creamy, and deliciously textured risotto.
There are several great pans you can use to make risotto in. Here are the top 5 best pans to make risotto:
– Rounded sauté pan
– Skillet
– Saucepan
– Cast Iron Pan
– Casserole dish
Amazing Easy Creamy Truffle Risotto recipe
Ingredients
- 2½ cups (250g) Oyster Mushrooms Sliced (optional)
- 2 tbsp Vegan Butter
- 2 Shallots or 1 onion chopped
- 1½ cups (240g) Risotto Rice I use Arborio
- ½ cup (110ml, 1,2dl) Dry White Wine optional (can be substituted with vegetable stock and 2 tbsp white wine vinegar)
- 1 cup (2,3dl) Vegetable Stock
- 5 tbsp Nutritional Yeast optional
- ½ Italian Black Truffle or other truffle, finely sliced
- 1-2 tsp Thyme
- ¼ tsp Ground Black Pepper
- Salt to taste
Topping
- 3-5 tbsp Roasted Pine Nuts
Instructions
Making risotto on the stove
- Melt the vegan butter in a sauté pan and add the chopped shallots and sliced oyster mushrooms. Cook for 2-3 minutes while stirring occasionally. Season with thyme and a little salt.
- Next, add the Arborio rice and stir to combine. Let the rice cook for a minute while it soaks up the butter and flavors. Pour in the white wine and stir to combine. Let the rice simmer while stirring until the wine is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.Now, add the rest of the seasoning, nutritional yeast, and the finely sliced truffles. Combine and plate up. Serve with a topping of roasted pine nuts.Enjoy.
Making instant pot truffle risotto
- Prep the ingredients. Dice the shallots and slice the onions.
- Turn the Instant Pot onto SAUTE mode. Add 2 tablespoons of vegan butter to the Instant Pot and let melt.Add the shallots and mushrooms and sauté 3-4 minutes, while stirring frequently.
- Next, add the Arborio rice and saute for 2-3 minutes, stirring frequently. Now, pour in the vegan white wine and deglaze the pan. Scrape the bottom to make sure there isn't anything stuck to the bottom of the pot. (We want all the flavor to infuse the rice)
- Hit the CANCEL button on the Instant Pot.Add the vegetable stock, salt, pepper, thyme, truffle slices, and nutritional yeast. Stir to combine everything.
- Put the lid on the Instant Pot and set it on MANUAL mode for 5 minutes. Once the 5 minutes are done, QUICK RELEASE the steam valve and let the steam escape. Remove the lid carefully once all the steam has stopped coming out of the valve.Taste test and add more salt and pepper if needed. Serve the creamy truffle risotto topped with fresh herbs and roasted pine nuts.
This was so delicious! I’ll be making it again for sure 🙂
I just have one word for this: amazing! I made this for a date night and my date didn’t even realize it was vegan. So creamy and tasty!