Truffle Risotto (Restaurant-Style)

Name: Truffle Risotto (Restaurant-Style)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil; 1 1/2 cups arborio rice; 1 large shallot, finely diced; 2 garlic cloves, minced; 6 oz cremini or button mushrooms, finely chopped; 1/2 cup dry white wine; 5 cups low-sodium vegetable or chicken stock, warm; 2 tbsp unsalted butter; 3/4 cup Parmesan cheese, finely grated; 2 tbsp mascarpone cheese; 1/2 oz fresh black truffle, for shaving (or 1 tbsp truffle paste); to taste sea salt; to taste freshly ground black pepper; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This restaurant-style truffle risotto is silky and deeply aromatic, with creamy arborio rice, Parmesan, mascarpone, and fresh black truffle shaved over the top. The base starts in fruity High Phenolic extra virgin olive oil, finished with a raw, peppery drizzle of Ultra High Phenolic.

By Olivea Kitchen | Published June 27, 2026

Jump to Recipe

Prep 10 min

Cook 30 min

Total 40 min

Intermediate

Why We Love This Recipe

We love this risotto because even at its most indulgent it is built on simple, whole ingredients. Arborio rice and a little cheese carry protein and calcium, the shallot and garlic add aromatic plant compounds, and the truffle lends its earthy perfume for a luxurious dish you make at home rather than order out. Treated with a light hand on the butter and a generous pour of good olive oil, it is a celebration plate you can feel good about.

The olive oil is what grounds it in the Mediterranean kitchen. We build the base in High Phenolic Extra Virgin Olive Oil, a single-origin oil from Messinia, Greece that is USDA Certified Organic, early harvest, and cold-pressed within hours. It is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 500+ mg/kg and developed with Harvard-trained cardiologists. The peppery, slightly bitter taste of a fresh high-phenolic oil is those polyphenols you can actually taste, so the raw Ultra High Phenolic drizzle adds flavor and polyphenols together, a fresh counterpoint to the rich truffle. Polyphenols are highest in fresh oil and fade with time and heat, so a raw drizzle from a fresh bottle is how the most of them reach the plate. To go deeper you can read the bioavailability research, or see the evidence on our science page.

Olive oil is the cornerstone fat of the Mediterranean diet and rich in monounsaturated fats. Finishing a special-occasion bowl like this with a real extra virgin olive oil keeps it tied to that wholesome pattern even when the truffle makes it feel like a night out.

View Nutrition Facts

Recipe Success Tips

Use fresh truffle or quality truffle products.

Fresh black truffle shaved over the top at the table is the gold standard. If fresh is out of reach, a good truffle paste or a small amount of truffle butter stirred in at the end carries real aroma, while flavorless truffle slices in oil add little.

Add truffle off the heat.

Truffle aroma is delicate and fleeting, so shave or stir it in at the very end, after the pan is off the burner. High heat drives off the very perfume you paid for.

Toast the rice for a creamy result.

Stir the arborio in the oil and aromatics until the grains turn glossy and translucent at the edges, about 2 minutes. This sets up the slow starch release that gives risotto its silky body.

A spoonful of mascarpone takes it over the top.

Stirring in a little mascarpone with the Parmesan at the end gives the risotto a luxurious, velvety finish that suits the truffle. Keep it to a couple of tablespoons so the rice stays loose and creamy, not heavy.

Finish raw with a fresh, peppery oil.

A thread of Ultra High Phenolic Extra Virgin Olive Oil over each bowl adds a fresh, grassy, peppery lift that cuts the richness and frames the truffle. Use a fresh, high-phenolic bottle so its flavor and polyphenols are at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil
1 1/2 cups arborio rice
1 large shallot, finely diced
2 garlic cloves, minced
6 oz cremini or button mushrooms, finely chopped
1/2 cup dry white wine
5 cups low-sodium vegetable or chicken stock, warm
2 tbsp unsalted butter
3/4 cup Parmesan cheese, finely grated
2 tbsp mascarpone cheese
1/2 oz fresh black truffle, for shaving (or 1 tbsp truffle paste)
to taste sea salt
to taste freshly ground black pepper
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Wide Heavy Saucepan or Saute Pan

Separate Pot for Stock

Wooden Spoon

Ladle

Truffle Shaver or Mandoline

Box Grater or Microplane

How to Cook Truffle Risotto (Restaurant-Style)

PREP

Keep your stock at a bare simmer in a separate pot so every addition goes in hot. Brush the truffle clean and have your shaver ready.

COOK

Warm 2 tablespoons High Phenolic Extra Virgin Olive Oil in a wide saucepan over medium heat; its smooth, mellow body carries the aromatics without competing with the truffle. Sweat the shallot until soft, then add the garlic and chopped mushrooms and cook until the mushrooms are tender and any liquid has cooked off.

Add the arborio and the last tablespoon of High Phenolic Extra Virgin Olive Oil and stir for about 2 minutes, until the grains are glossy and translucent at the edges. Pour in the white wine and stir until it has nearly evaporated.

Add the warm stock one ladle at a time, stirring often and waiting until each addition is almost absorbed before the next. Continue for 18 to 22 minutes, until the rice is creamy and tender with a slight bite at the center.

FINISH

Take the pan off the heat and stir in the butter, Parmesan, and mascarpone until glossy and velvety. Taste and adjust salt and pepper. Stir in truffle paste now if using it in place of fresh.

Spoon into warm bowls, finish each with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil, and shave fresh black truffle generously over the top. Serve right away so the aroma is at its peak.

Recipe Notes

Serving Suggestions

This is a showpiece course for a special dinner; serve small, elegant portions with a glass of white or light red. For an equally indulgent evening, our creamy lobster risotto is a worthy companion, and the classic creamy Parmesan risotto is the everyday base this builds on.

Variations

Lean into the mushrooms for a deeper, earthier bowl, much like the saffron-scented risotto alla Milanese. A few drops of truffle oil at the table reinforce the aroma, though fresh truffle and a good paste give the truest flavor.

Which Olivea Oil to Use

Cook the base in the High Phenolic Extra Virgin Olive Oil, whose gentle pepper suits everyday cooking heat and stays in the background. Save the bolder, more peppery Ultra High Phenolic for the raw finishing drizzle, where its grassy lift frames the truffle.

Storage Tips

Truffle risotto is best the moment it is made, since truffle aroma fades quickly. Leftovers keep 2 days refrigerated; reheat gently with a splash of stock and add a fresh drizzle of olive oil. Store your oil away from heat and light to keep its flavor fresh.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 bowl (about 1.25 cups)

Calories 510

% Daily Value*

Total Fat 22g28%

Saturated Fat 8g40%

Trans Fat 0g

Unsaturated Fat 13g

Monounsaturated Fat 11g

Polyunsaturated Fat 1.5g

Cholesterol 32mg11%

Sodium 560mg24%

Total Carbohydrate 62g23%

Dietary Fiber 2g7%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 13g26%

Vitamin D 1mcg5%

Calcium 210mg16%

Iron 2mg11%

Potassium 360mg8%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

A finishing drizzle of fresh extra virgin olive oil is the easiest way to bring olive polyphenols to even a celebration plate. For a daily polyphenol habit that needs no cooking, the Olivea Hydroxytyrosol Supplement offers a convenient dose of the same olive compounds.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What kind of truffle is best for truffle risotto?

Fresh black truffle shaved over the top is classic and the most reliable for home cooks, with white truffle a prized seasonal upgrade. When fresh is unavailable, a good truffle paste or truffle butter carries real aroma, while flavorless truffle slices packed in oil add little.

When do I add the truffle?

Add fresh truffle at the very end, shaved over each bowl off the heat, because its aroma is delicate and fades with high heat. If you use truffle paste, stir it in after the pan comes off the burner.

How much truffle do I need per person?

A good guideline is about a quarter ounce of fresh truffle per person for a pronounced flavor, though even a small amount perfumes a whole bowl. A tablespoon of quality truffle paste for the pot is a budget-friendly alternative.

What rice should I use for truffle risotto?

Arborio is the standard because its starch gives risotto its signature creaminess while the grain holds a tender bite. Carnaroli is an excellent, slightly more forgiving alternative.

Can I make truffle risotto without wine?

Yes. Replace the white wine with an equal amount of stock and add a small squeeze of lemon at the end for brightness.

What olive oil should I use for truffle risotto?

Cook the base in a smooth, balanced extra virgin olive oil like Olivea High Phenolic that suits gentle cooking heat and stays in the background. Finish with a raw drizzle of a bolder, peppery oil like Ultra High Phenolic to frame the truffle without overpowering it.

Is truffle risotto vegetarian?

It is vegetarian as written when you use vegetable stock and a vegetarian Parmesan-style cheese, and it is naturally gluten-free since arborio rice contains no wheat.

Why is my risotto not creamy?

Creaminess comes from toasting the rice, adding hot stock gradually, and stirring often to coax out the starch. Finishing off the heat with butter and cheese, and a touch of mascarpone, brings it together.

Can I make truffle risotto ahead?

Truffle aroma is fleeting, so it is best served right away. You can cook the rice base most of the way ahead, then finish with hot stock, cheese, and fresh truffle just before serving.

What should I serve with truffle risotto?

Keep accompaniments simple so the truffle stays the star: a crisp green salad, a glass of wine, and good bread. Small portions make it an elegant first course for a dinner party.