As we embrace the colder months, there's no better way to warm up than with a bowl of Creamy Mushroom and Truffle Risotto. This month, House of Knives is excited to guide you through crafting this luxurious and comforting dish. Perfect for a cosy night in, this risotto combines earthy mushrooms and aromatic truffle oil, creating a depth of flavour that's sure to delight. Let's explore how using the right knives can enhance your preparation and elevate your dining experience.

Warm Winter Nights: Creamy Mushroom and Truffle Risotto

The Elegance of Risotto

Risotto, the quintessential Italian comfort food, is all about technique and patience. When made with care, it transforms into a creamy, velvety dish that's incredibly versatile and satisfying. Adding mushrooms and a hint of truffle oil brings a gourmet twist to this classic, making it a perfect dish for holiday dinners or special occasions.


  • 1 cup Arborio rice
  • 4 cups warm chicken or vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound assorted mushrooms (such as shiitake, cremini, and portobello), thinly sliced
  • 1/4 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons truffle oil
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish


Preparing the Ingredients:

  1. Prepare the Broth: Keep the chicken or vegetable broth warm in a saucepan over low heat.
  2. Slice the Mushrooms: Clean and thinly slice the mushrooms.

    Making the Risotto:

    1. Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and cook for an additional minute.
    2. Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the pan. Sauté until they are golden brown and their moisture has evaporated.
    3. Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with oil and toast slightly for about 2 minutes.
    4. Deglaze with Wine: Pour in the white wine, stirring constantly, until it is fully absorbed.
    5. Add the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
    6. Finish with Truffle and Cheese: Stir in the grated Parmesan cheese and truffle oil. Adjust seasoning with salt and pepper.


    1. Garnish and Serve: Spoon the risotto into warm bowls. Drizzle a little extra truffle oil if desired and garnish with chopped parsley. Serve immediately to savour its creamy texture.

    Knife Highlight: Miyabi 5000FCD Chef Knife 24cm

    • Use Case: Finely chopping onions and mincing garlic.
    • Why It's Special: The exquisite sharpness and durability of the Miyabi Birchwood SG2 make it perfect for precision tasks, ensuring your aromatics are perfectly prepared to lay a flavourful foundation for the risotto.
    Miyabi 5000FCD Chef Knife 24cm

    Knife Highlight: Shun Kai Premier Santoku Knife 18cm

    • Use Case: Slicing mushrooms.
    • Why It's Special: The Shun Santoku, with its scalloped blade, effortlessly glides through mushrooms without sticking, maintaining the integrity of each slice.
    Shun Kai Premier Santoku Knife 18cm

    Closing Thoughts

    This Creamy Mushroom and Truffle Risotto is more than just a meal; it's a culinary experience that brings comfort and luxury to your table. The precision cutting tools from House of Knives, from the Miyabi Chef's Knife to the Shun Santoku, not only aid in the effortless preparation of ingredients but also enhance the joy and ease of cooking.

    As we continue to share more seasonal recipes, tips, and insights, House of Knives hopes to inspire your culinary adventures, making every meal memorable. Stay warm and enjoy the rich flavours of winter!

    Happy Cooking!

    Warm Winter Nights: Creamy Mushroom and Truffle Risotto