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Wild Mushroom Truffle Risotto

Wild Mushroom Truffle Risotto


Take advantage of all of the wonderful mushrooms in season, like morels, with this scrumptious risotto.

Wild Truffle Mushroom Risotto

This risotto includes a mixture of king trumpet, brown beech and golden enoki mushrooms. White truffle oil puts this dish over the top, and would make this sure to impress your dinner guests.

Wild Truffle Mushroom Risotto

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Sabrina Russo
Course Main
Servings 3 servings


  • 1 quart low sodium chicken or vegetable stock warmed
  • 8 oz king trumpet mushrooms trimmed, stalks sliced ¼ inch-thick, tops left whole or halved, if large*
  • 4 oz brown beech mushrooms trimmed
  • 3 oz golden enoki mushrooms separated into small bundles
  • 4 T butter divided
  • 2 sprigs of thyme
  • 1 ½ tsp white truffle oil plus more for drizzling
  • 2 medium shallots diced
  • 1 clove garlic minced
  • 1 C arborio rice
  • 1 C dry white wine
  • ¼ C freshly grated Parmigiano Reggiano cheese
  • Parsley finely chopped, for garnish
  • Kosher salt and fresh cracked pepper


  • Heat a large sauté pan over medium to medium-high heat. Add butter, followed by trumpet mushrooms and 1 sprig of thyme. Sauté 5-6 minutes or until starting to brown, then season with salt and pepper. Cook an additional 2-3 minutes or until well-browned and cooked through. Stir in 1 tsp of truffle oil and set aside. Add another ½ tablespoon of butter to the pan, followed by the beech mushrooms and another sprig of thyme. Season with salt and pepper after about 2 minutes and cook an additional 2-3 minutes or until browned and cooked through. Stir in a ½ teaspoon of truffle oil and set aside, reserving thyme in the pan. Add another ½ tablespoon of butter to the pan, followed by the enoki mushrooms. Season with salt and pepper, and sauté about 2 minutes total or until browned. Drizzle with truffle oil and set aside with the other mushrooms.
  • Reduce heat to medium and add remaining tablespoon of butter to the pan. Add shallots, season with salt and pepper and sauté 2-3 minutes or until translucent. Stir in garlic and cook 15-30 seconds. Add in rice, season lightly with salt and pepper and sauté 2-3 minutes or until opaque.
  • Pour in wine in 2 additions, stirring constantly until mostly absorbed. Add stock, 1 ladle full at a time, stirring constantly until mostly absorbed before each addition. Maintain heat at a rapid simmer, but not at a full boil. This process should take 25-30 minutes. The rice should be tender and creamy, but still slightly al dente. The dish should also be a little loose and liquidy, or all’onda (flowing like waves) in Italian. Stir in the cheese and gently fold in the mushrooms. Taste and adjust seasoning, if needed. Finish with a drizzle of truffle oil and garnish with parsley. Enjoy.
  • *NOTE: Any combination of mushrooms can be used in the dish; however, cooking times may vary. A total of 12-16 ounces of mushrooms is sufficient per 1 cup of rice.



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