How to make truffle & wild mushroom Risotto

Here I decided to tell how to make truffle & wild mushrooms risotto because its my one of top 10 favourite dish. Since I have worked for Italian restaurants for long period of time so pastas and risotto is being my all time favourite dishes. It’s very simple and easy to cook risotto with numbers of variations. During winter i always prefer risotto with wild mushrooms and truffle, fully loaded with butter and cheese.

Always keep on mind not to cook fresh truffle with risotto since its always quite expensive and honestly doesn’t add much value once cooked, prefer black truffle paste and truffle oil to cook with for more flavour and shave the fresh truffle on top of the dish.

Recipe card for truffle & wild mushrooms risotto:

Truffle & Wild Mushroom Risotto

Bhupendra Singh

Basically Risotto is a northern Italian rice dish cooked with liquid until it reaches a creamy consistency. The liquid can be obtained from meat, fish, or vegetables as stock. There are different types of risotto which contain butter, onion, white wine, and Parmigiano-Reggiano cheese. It is one of the most common ways of cooking rice in Italy

5 from 1 vote

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Main Course, rice, risotto

Cuisine Italian

Servings 4

Equipment

• 1 cooking pan for cooking risotto
• 1 wooden spoon for cooking risotto
• 1 ladle for pouring stock
• 1 weighing scale
• 4 pasta or deep plate for serving risotto
• 1 serving spoon for serving risotto
• 4 main course spoons for serving risotto
• 4 main course forks for serving risotto
• 1 peppermill
• 1 truffle slicer

Ingredients

  

• 300 grams ACQUERELLO brand CARNAROLI rice Substitute Arborio rice
• 15 ml olive oil for cooking
• 50 ml Cooking white wine
• 1 liter Vegetable stock
• 150 grams sautéed mix mushrooms button mushrooms, Shitake, eringi, portabello, porcini, morels
• 60 grams unsalted butter
• 5 grams dry porcini powder optional
• 60 grams Parmigiano reggiano cheese grated
• 5 ml black truffle oil optional
• 5 grams black truffle paste
• 10-15 grams fresh black truffle
• 10 grams chive chopped for garnish
• 10 grams fresh Italian parsley or chervil leaves for garnish

Instructions

 

• In a pot, make vegetable stock using onion, carrot, celery, leeks & garlic.
• In a saute pan cook chopped mix mushrooms over high flame, give nice golden brown color, keep aside
• In a pan cook rice with olive oil for around 2 minutes. deglaze with white wine, let the wine get cooked and add around 2 ladles vegetable stock, add dry porcini powder to give more flavour, keep on stirring. cook for around 8-10 minutes.
• Once rice is halfway cooked add roasted mixed mushroom, keep adding more stock as required. add butter, keep on stirring regularly for next 2-3 minutes.
• Add truffle paste and grated Parmigiano reggiano cheese, finish with black truffle oil. season with salt & pepper.
• Place risotto in a deep plate, finish with freshly sliced black truffle, chopped chives & fresh parsley leaves.

Notes

https://specialtyproduce.com/produce/Italian_Black_Winter_Truffles_1057.php

I know and totally understand that truffle is being always a luxury items to use for everyone so i always keep a substitute of truffle paste and truffle oil. Even truffle oil is not always infused with fresh truffle, it’s just made if truffle essence and adds a strong flavour to the dish. So it’s always suggested to buy the truffle oil from well renowned vendors to assure the purity. I personally use dry porcini powder to give the risotto strong flavour but it’s totally optional, this can be skipped if it’s too strong for you.

I hope you will try this recipe and please don’t forget to share your feedback!

Keyword italian risotto, Risotto, truffle & wild mushrooms risotto, truffle risotto