Mushroom - Truffle Risotto

What is more comforting than a risotto? Definitely, a truffle risotto if you are as obsessed with truffle as I am. This is a really simple recipe to prepare a delicious mushroom and truffle risotto. And in case you have some leftovers, why don’t you turn them into Arancini balls? Find the recipe here.

Ingredients
Serves 4
Preparation time: 50 minutes

• 300 g risotto rice

• 250 g chestnut mushrooms

• 1 white onion

• 2 garlic cloves

• 200 ml white wine

• 1 litre vegetable broth

• 70 g parmesan cheese + more for the table

• butter

• olive oil

• 2 tbsp black truffle oil + more for garnish

• salt & pepper

Method

1. Wash 250 g champions and cut them into thin slices.

2. Finely dice 1 white onion and mince or finely cut 2 garlic cloves.

3. Boil 1 l water and add as much vegetable stock as needed according to the instructions on the packaging.

4. Heat 2 tbsp of olive oil and a knob of butter in a large saucepan to medium heat, add the diced onion and garlic. Fry for about a minute or until softened.

5. Add the mushrooms along with a generous pinch of salt. Fry for about 5 minutes whilst stirring regularly until all liquid has evaporated.

6. Transfer the mushrooms to a plate.

7. Heat 2 tbsp olive oil in the same saucepan, then add 300 g risotto rice and toast for 2 minutes whilst moving the rice around regularly.

8. Turn down the heat and pour in 200 ml white wine, keep stirring on low heat until most of the liquid has evaporated.

9. Transfer most of the mushrooms (keeping some for garnish later) and stir in 1/3 of the broth. Let the risotto simmer on low heat. Keep stirring regularly, adding more broth as the liquid absorbs.

10. The risotto will take about 30 minutes to cook and is ready when the rice is al-dente (with bite) and the consistency should be creamy (not soggy).

11. Finally, mix under 70 g grated parmesan, salt & pepper to taste, and 2 tbsp truffle oil.

12. Garnish the risotto with the remaining mushrooms, some fresh pepper, and an extra drizzle of truffle oil. Serve with additional parmesan.

Buon Appetito!

Turn your leftover risotto into cheesy truffle Arancini balls!

Recipe