Truffle Mushroom Risotto

This mushroom risotto loaded with cremini and shitake mushrooms with a hint of truffle is just amazing…super creamy and packed with umami flavor.

In this recipe there is more mushroom than rice by weight…so when I say “loaded”, it is really “loaded with mushrooms…you can really imagine how flavorful this risotto is…a little white wine, cream, goat cheese with truffles and butter truffle.

The trick to make this mushroom risotto is to make sure the mushroom is sauté to perfection, golden brown…it is where all the umami flavor will flourish.

I served this truffle mushroom risotto as a main dish accompanied by a side of green salad…you can serve as a side dish as well.

– What is risotto?

Risotto is a creamy dish made with rice, the liquid is added gradually, and the rice grains absorb it as the pot is stirred. The starch from the rice is slowly released during the cooking process.

– What is the difference between risotto and porridge?

Usually risotto has a broth base which could be vegetable, seafood, poultry or meat, as porridge are cooked mainly in water based and served accompanied with side dishes. Porridge are served in many Asian countries as breakfast.

– Do I need special rice to make risotto?

To accomplish a creamy and nutty risotto, the best rice to use is the Arborio due to its high content of starch making the risotto thicken and super cream.

– Ready for the recipe?


  • 300 g arborio rice
  • 4 cups chicken broth, low sodium
  • 8 oz cremini mushrooms, sliced
  • 1 bag frozen shitake mushroom
  • 3 tablespoons butter
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 small onion, finely chopped
  • ⅓ cup dry white wine
  • ⅓ cup cream
  • 2 tablespoons truffle butter
  • 125 g goat cheese with truffle, finely grated
  • Salt and pepper, to taste


Rinse the rice and set aside.

In a medium heavy pot add 1 tablespoon butter and 1 tablespoon olive oil, add the cremini mushroom and cook until golden brown under high heat. Add approximately ⅓ of the garlic, salt and pepper, stirring until the garlic is golden brown and fragrant. Remove from the heat and set aside.

Repeat with the frozen shitake mushroom and set aside together with the cremini mushroom.

On the same pot, turn heat down to medium add the remaining butter, garlic, and then add onion.

Sauté for 2-3 minutes until onion is translucent, add the wine and let it simmer stirring the post constantly until mostly of it is evaporated. Add the rice and stir until the rice start to turn translucent.

In the meantime, warm about 1-1.5 cup of the chicken broth in the microwave and add to the rice. Stir occasionally until most of the liquid is absorbed.

Repeat a couple of times until all the broth is used up. By then the rice will be thicken and creamy.

Add cream and truffle butter, stir vigorously to make creamy.

Stir in parmesan, and taste for salt and pepper.

Stir through half the mushrooms

Spoon risotto into bowls, and garnish with finely chopped green onion.

Serve immediately.

– Check these rice dishes recipes…

Did you know that mushroom contains high levels of antioxidants? Mushrooms are a variation of fungi and they can vary in color, shape and texture. Studies has been shown that mushroom can boost immune system and are rich in vitamin, minerals and amino acid (when combine form proteins).

Thank you for visiting Color Your Recipes…have a colorful week!

Green Rice with Chicken and Charred Corn

This is a super easy one pot meal dish…the rice is cilantro green loaded with shredded chicken and charred corn.

Being of Taiwanese background, it would be almost an offense not owing a Tatung rice cooker and  steamer.  I still remember my mom’s greenish color rice cooker, it was the everyday gadget since rice was present for lunch and dinner.

I must admit that I often use this gadget more as a steamer than rice cooker.  Steaming can  be kind of dangerous when done on the stove top as many times I forget about it and I just remember when smoke starts to arise from the pan…and all my stuff in it is infused with smoke flavor…not fun!

Now, my grandma would use this rice cooker and steamer as a multi cooker apparatus, she would cook rice, steam fish or chicken all at the same time, she had so wired that most of her meals would be done in this cooker…no need to mention that it was her favorite kitchen tool.

– Why is this dish so easy?

This green rice is mainly cooked in the Tatung rice cooker…I mean almost, as I like to sauté onion and garlic to bring all the aroma before adding to the rice, therefore it will be two pots instead of one. Nevertheless, it is super easy and when you less expect, the meal is ready.

– Please note…

The cup I use in this recipe refers to the cup which comes with the Tatung rice cooker and steamer and is equivalent to approximately ⅔ of your regular cup size.


  • 2 cups jasmine rice, rinsed and well drained
  • 2 chicken breasts
  • 1 small onion chopped
  • 2 garlic cloves, finely minced
  • 1 ½ cup frozen charred corn
  • 1 bunch fresh cilantro
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • Salt and fresh ground pepper to taste


Slice the chicken breast horizontally into 2 slices. Place in a bowl and add salt and fresh ground black pepper.  Let it sit for a few minutes.

In the meantime, place the cilantro in the small food processor with a little of water and make a paste.

Sauté the onion and garlic with the olive oil until golden brown and fragrant under medium heat.

In the Tatung rice cooker inner pot place the rice, the mix of onion and garlic, the cilantro paste, frozen charred corn, chicken broth, salt and pepper and complete with water until the mark “2”.

Gently layer the chicken breast onto the rice, and place two cups of water into the outer cooker. Place the lid and press the switch down to cook.

Once the rice is done, the light will turn off, leave for 10 to 15 minutes.

Remove the chicken breast from the pot and place on a plate.  Use two forks to shred the chicken. Place the shredded chicken back to the pot and mix gently.

Serve hot.

– If you enjoy one pot meal dishes, you might want to look at the following…

Did you know that the distinctive smell of cilantro is due to is essential oil linalool? Interestingly people sense the smell of cilantro leave very differently, either they like, or they have aversion to it. Nonetheless, cilantro cleaves contain vitamin A, vitamin C, vitamin K and others. Every part of the cilantro plant is edible, and the stems have more flavor then the leaves, so please do not discard the stems.

Thank you for visiting Color Your Recipes…have a colorful week!