Wild Mushroom Risotto with Black Truffle Oil

Wild Mushroom Risotto with Black Truffle Oil

Silky risotto studded with wild mushrooms and finished with a drizzle of black truffle oil. Rich, earthy, and aromatic.

let's get to it

how to make

Serves: 4

  • 180 grams Carnaroli or Arborio rice
  • 250 grams mixed Wild Mushrooms, sliced into large pieces
  • 1 litre of Vegetable stock
  • 1 small onion, chopped very fine
  • 1 tbsp Extra Virgin Olive Oil
  • 250ml (1 cup) dry white wine
  • 40 g Black Truffle butter, diced
  • 40 g finely grated Parmesan or Grana Padano
  • 1 tbsp TruffleHunter Black Truffle Oil
  • Salt to taste
  1. Using a fine cheese grater, grate the cheese, and dice the butter.  Set aside. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan on a gentle heat, saute the onion in the Olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil.  Take care not to brown the onion.
  2. Turn up the heat slightly and add 1 cup of wine to the rice, stir every 30 seconds or so until the liquid is almost dissolved. Then add 1 cup of hot stock, again stir the rice occasionally until the liquid is almost dissolved.
  3. After approx. 5 minutes of cooking the rice add the Wild Mushrooms.  Keep adding small quantities of stock, stirring as above until the rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining.
  4. When the rice is cooked, turn off the heat, and add the grated cheese, diced butter and TruffleHunter Black Truffle Oil.  Quickly beat into the risotto until you get a creamy finish. Leave for 1 minute and serve.
Wild Mushroom Risotto with Black Truffle Oil

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