The most wonderful mushroom risotto with truffle, – soft, creamy and full of flavour.
I love risotto, and I love truffle, so this recipe really is a match made in heaven for me.
You can serve the risotto on its own or alongside a piece of meat. It goes well with both white and red meat, and actually also really well with a piece of white fish.
I like to use shiitake mushrooms for my truffle risotto, – but use whichever you prefer or can get hold of.
If you can get hold of fresh truffle, it tastes wonderful shaved over a bowl of this. If not, a good truffle oil will take you a long way.
I always use La Tourangelle white truffle oil, – in my opinion the best truffle oil on the market. It has a clean, authentic truffle flavour and a lovely aroma.
How much you need depends entirely on which truffle oil you use and on your own palate, so taste and adjust before serving the risotto.
Risotto with truffle and mushrooms
This has to be one of my favourite risottos, – it tastes so good.
A soft, creamy risotto with plenty of Parmesan, seasoned generously with freshly ground pepper.
How you like your risotto is very personal, so always adjust it until it is just the way you want it.
I think it should be soft and creamy, – not too runny, but certainly not too stiff either.
I also like the rice to have a little bite, – what you would probably call al dente in the pasta world.
A good risotto takes patience, – it needs to simmer away gently and be given a little love 😉
Truffle risotto – Mushroom risotto with truffle
Ingredients
- 350 g risotto rice
- 250 g mushrooms, finely chopped – I use shiitake
- 2 shallots or 1 small onion, finely chopped
- 3 cloves garlic, grated or crushed
- 400 ml dry white wine or Noilly Prat
- 900 ml stock, chicken or vegetable
- 150 g Parmesan, finely grated
- Olive oil
- Truffle oil
- Salt and pepper
- Fresh truffle for the top
Method
- Heat the oil in a frying pan or saucepan and fry the mushrooms until they are golden and all the liquid they release has cooked off.
- Add the onion and garlic and fry for a couple of minutes more, until the onion is translucent.
- Add the rice and stir it well around the pan. Fry for a couple of minutes until the grains turn translucent. Season with freshly ground pepper.Add a little more oil if needed.
- Pour in the white wine and let it reduce until absorbed.
- Then add the stock gradually, a little at a time, – stirring the risotto as you go.Cook the risotto over a low to medium heat, taking care it does not catch on the bottom.The risotto is ready after about 20 minutes, – depending on how you like the rice.
- While the risotto is still al dente, stir in the Parmesan until it melts.Let the rice continue cooking until it is just as you like it, adjusting the consistency with more stock if needed.Risotto should be soft and creamy.
- Season to taste with truffle oil, salt and freshly ground pepper.
- Serve the risotto topped with plenty of freshly grated truffle and, if you like, a drizzle of mild olive oil.
Nutrition
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