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Triple Mushroom Truffle Risotto
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Triple Mushroom Truffle Risotto

45 minServes 4Nutri-Score C€€€
from @yarindanieli30 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • risotto riceGrains320 g
  • cremini mushrooms (sliced)Produce200 g
  • shiitake mushrooms (stems removed, sliced)Produce150 g
  • oyster mushrooms (torn)Produce150 g
  • dried porcini mushrooms (rehydrated in warm water)Produce20 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • olive oilPantry30 ml
  • butter (divided)Dairy50 g
  • dry white wineBeverages120 ml
  • vegetable stock (kept hot)Pantry1.2 litres
  • parmesan (finely grated)Dairy80 g
  • truffle oilPantry15 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

473kcal

Carbs
71 g
Proteins
12 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Sauté pan
  • Stockpot
  • Ladle
  • Grater

step by step

Method

  1. Warm the stock

    • Bring the vegetable stock to a gentle simmer in a saucepan.
    • Keep it hot over low heat throughout cooking.
    Step 1

  2. Sauté the mushrooms

    • Heat the olive oil in a sauté pan over medium-high heat.
    • Sear the cremini, shiitake and oyster mushrooms until golden and their moisture has evaporated.
    • Season with salt and pepper, then set aside.
    Step 2

  3. Sweat the aromatics

    • Melt half the butter in a stockpot over medium heat.
    • Cook the onion until soft and translucent.
    • Add the garlic and the rehydrated porcini and cook until fragrant.
    Step 3

  4. Toast the rice

    • Add the rice and stir to coat it in the fat.
    • Toast until the grains are glossy and the edges turn translucent.
    Step 4

  5. Deglaze with wine

    • Pour in the white wine and stir until it has almost fully evaporated.
    Step 5

  6. Cook the risotto

    • Add the hot stock one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next.
    • Continue until the rice is al dente and the texture is creamy.
    Step 6

  7. Finish and serve

    • Stir in the sautéed mushrooms and the remaining butter.
    • Fold in the grated parmesan until melted and creamy.
    • Drizzle with truffle oil, adjust the seasoning and serve immediately.
    Step 7
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