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tre funghi (three mushroom) risotto

Tre Funghi Risotto with Truffle Oil

A flavorful and impressive side dish to serve with any protein (or simply add your protein to the top of the risotto for a one dish meal.

  • Total Time: 40 mins
  • Yield: 6-8 cups 1x


  • 3 C Arborio rice
  • 6 C water
  • 1/4 C chicken base
  • 6 oz white mushrooms
  • 3 oz shiitake mushrooms
  • 3 oz crimini mushrooms
  • 1 stick butter
  • 1/4 cup garlic flavored olive oil
  • 1/4 C truffle oil
  • 1 clove garlic
  • 6 ounces freshly grated Parmesan cheese


  1. In a stock pot, bring water and chicken base to a soft boil
  2. Chop all mushrooms into 1/4 inch pieces and mix together
  3. In a large saute pan add oil, I clove of garlic chopped and mushrooms and cook over medium heat stirring frequently (about 10 minutes). Set aside.
  4. In a third and large sauce pan, melt 1/4 stick of butter and add Arborio rice. Mix so that butter coats the rice.
  5. Over medium heat, cook the rice adding the chicken broth in 2 C increments and allow to cook, stirring very frequently until liquid is absorbed.
  6. As the rice absorbs liquid, add another two cups of broth and repeat process until rice is "al dente" and rice is consistency of oatmeal.
  7. Remove from heat and stir in mushroom mixture.
  8. Add remaining butter and grated Parmesan cheese stirring to combine.
  9. Salt and pepper to taste.
  10. Serve and drizzle truffle oil to taste over risotto.
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Side dish
  • Cuisine: Italian-American

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