Truffle Risotto with Wild Mushroom

Truffle risotto with wild mushroom recipe has the fragrance of truffle swirled through pearly pale risotto studded with earthy wild mushrooms.

Prep Time20

Cook Time40

Total Time1

Course: Main

Cuisine: Italian

Keyword: truffle risotto

Servings: people

Heat one tablespoon of olive oil in a large deep pan or in a large saucepan, then add finely diced celery and shallot, saute over low heat for 10 minutes. Meanwhile, add the remaining tablespoon of olive oil in a frying pan and fry the mushrooms whole or sliced in half if very large over medium high heat for 5 minutes or until golden on the outside, season with salt and cook for a couple of minutes longer. Take off the heat and set aside till needed.
Once the celery and shallot are softened, add the rice and toast for a couple of minutes until every grain is evenly coated with oil. Pour in the white wine and simmer for a minute until nearly evaporated.
Pour in a quarter of the stock, so it is just above the rice level and stir, then add the cooked mushrooms and let everything simmer for a few minutes over medium heat. The water should be just above the rice when you first add it. Once you see the water going down add a bit more and stir. Repeat until all water is gone and the rice is cooked but still slightly chewy. Give it a quick stir every time you add more water or stock if using.
When the rice is cooked to your liking, stir in the black truffle slices, Parmesan cheese, a tablespoon of Mascarpone cheese or butter, stir one more time, cover with a lid and take it off the heat. Let it sit for 5 minutes, then uncover and serve.