Go Back
Creating these delicious creamy truffle mushroom rice bowls is a straightforward process that yields astounding results. Follow these detailed steps to achieve a meal that not only tastes great but also impresses anyone you serve it to.

Creamy Mushroom Rice Bowls

Experience the warmth and comfort of creamy truffle mushroom rice bowls, a delightful dish that brings together rich, earthy flavors. Made with Arborio rice and a blend of sautéed mushrooms, this recipe is perfect for any occasion, whether you're enjoying a cozy night in or hosting friends. With simple, high-quality ingredients like heavy cream and truffle oil, you can easily create a gourmet meal at home. Dive into this recipe and indulge in a symphony of creamy goodness that will leave you wanting more.
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mixed mushrooms (cremini, shiitake, and button), sliced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

2 tablespoons truffle oil (adjust to taste)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: a handful of baby spinach or arugula

Instructions
 

Prepare the Broth: In a medium saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.

    Sauté Aromatics: In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are browned and their moisture has evaporated. Season with salt and pepper to taste.

        Cook the Rice: Stir the Arborio rice into the skillet, making sure to coat the grains with the oil and mushroom mixture. Cook for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.

          Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb most of the broth before adding more. Repeat this process until the rice is creamy and al dente, about 15-20 minutes.

            Create Creamy Base: Once the rice is cooked, reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and truffle oil. Adjust seasoning with salt and pepper, and mix well until creamy.

              Final Touches: If using baby spinach or arugula, stir them in at this point and allow them to wilt.

                Serve: Spoon the creamy mushroom rice into bowls, garnish with fresh parsley, and drizzle a little extra truffle oil if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings