Recipes Main Courses Pasta Rice and Grains Truffle Risotto with Trumpet Mushrooms

Truffle Risotto with Trumpet Mushrooms

Truffle Risotto with Trumpet Mushrooms is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6

This traditional risotto is elevated from the simple to the sublime with a generous drizzle of truffle oil and a sprinkle of aromatic truffle salt. If you can’t find trumpet mushrooms, you can substitute whatever wild mushrooms are available.

Ingredients:

  • 6 cups (48 fl. oz./1.5 l) chicken broth
  • 2 Tbs. unsalted butter
  • 1/2 cup (2 1/2 oz./75 g) diced onion
  • 1 lb. (500 g) trumpet mushrooms, sliced lengthwise  
  • 2 cups (14 oz./440 g) Arborio rice
  • 3/4 cup (6 fl. oz./180 ml) white wine, at room temperature
  • 3/4 cup (3 oz./90 g) grated Parmesan cheese
  • Black truffle oil, to taste
  • Truffle salt, to taste
  • Chopped fresh flat-leaf parsley for garnish

Directions:

In a saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm.

In a large saucepan or risotto pan over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the rice and cook, stirring, until the grains are coated with butter and somewhat translucent, about 2 minutes. Add the wine and continue to cook, stirring frequently, until the liquid is absorbed, about 3 minutes.

Begin adding the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more.

When the rice is creamy and the grains are tender yet still slightly firm to the bite, after 20 to 25 minutes, remove the risotto from the heat and stir in the cheese. Drizzle with the truffle oil and sprinkle with truffle salt to taste. Spoon the risotto into warmed bowls, garnish with parsley and serve immediately. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Excellent Risotto - Crowd Pleaser Made this for a dinner party last night. Everyone raved about it and ate seconds (and thirds). Nothing hard about it, other than stirring constantly. This is now a go-to for me.
Date published: 2016-05-06
Rated 5 out of 5 by from Great for Something Different When I rec'd the latest issue of Wm Sonoma I was intrigued with this recipe. I have never cooked using trumpet mushrooms or black truffle oil so I gave it a shot. We could not believe the taste, it was excellent. I only wish we would have had company to share it. Please give it a try, risotto can be a bit of a pain because of the constant attention, but it is well worth the effort. The mushrooms were fantastic. Just a small amount of the truffle oil was the "icing on the cake" so to speak.
Date published: 2014-07-29
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