Mushroom Risotto With Truffle Dust

Serves 2


  • 150g Arborio Rice
  • 150g Mushrooms
  • 1 litre of vegetable stock
  • 100ml White wine
  • 1 shallot, finely diced
  • 1 garlic clove, finely diced
  • 50g parmesan, grated
  • 1 tbsp Truffle Oil
  • 1 tsp of fresh thyme, finely chopped
  • 1 tsp of Truffle Dust
  • Pinch of salt and pepper


  1. Finely chop your mushrooms and add to a pan with truffle oil, shallot, thyme and garlic.
  2. Cook for 4-5 minutes until soft and then add in your rice. Stir for 2 minutes and then add in your white wine. Reduce for a further 2-3 minutes and then start adding your veg stock, one ladle at a time.
  3. Keep stirring and adding stock until the risotto is lovely and creamy. Add half the Parmesan and once the rice is cooked, after approximately 15-20 minutes cooking, serve with a generous grating of Parmesan.
  4. Finish this rustic dish with a generous dusting of Truffle Dust.