Wild mushroom and truffle risotto

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(Not so) secretly, one of the main reasons why we love risotto is because it’s the only type of rice where it’s acceptable to add cheese. And besides, risotto is another one of those delicious comfort food dishes. This was one amazing risotto with wild mushrooms  (shiitake, shimeji and oyster mushrooms), red onion, parmesan and truffle oil, which we served with some truffle pearls and fresh basil on top. Not to mention, it was boiled in almost a liter of wine! Although it may take a little patience to make.. we promise.. this precious risotto is worth every second of your precious time! 

So this is what you’ll need to serve two: 150 grams of risotto, 1 bottle of dry white wine, wild mushrooms (we bought a mix), 1 red onion, 2 cloves of garlic, some lemon juice, some white truffle oil, 1 handful of freshly grated parmesan, 1 small handful of fresh basil, salt and a very generous amount of dried thyme, oregano and freshly ground black pepper. We happened to have some white truffle pearls, so we served these on top, which was the cherry on top of the cake, but this is optional of course!

In a large pan, we heated up some white truffle oil in a pan with the finely chopped garlic, sliced wild mushrooms and red onion on a medium to low heat. We added in all the herbs, except for the salt. Once the veggies stated to slowly soften, we added in the rice. We gave it a good stir and then added the wine bit by bit. Ahh it already smelled delicious! We would allow each bit of wine to get completely absorbed into the rice before adding in more. We slowly added in two more cups of water, and some more of the herbs and the salt. Once the risotto was ready, we added in the parmesan, a small squeeze of lemon and some of the lovely white truffle oil. Last but certainly not least, we topped it with some white truffle pearls. These pearls have a super interesting texture and ensure lovely little truffle explosions in some of your bites. If we were molecular gastronomy chefs, we would certainly make some of these ourselves and experiment with all different kinds of flavors! One day (maybe)!

Although it takes a little time, this is another one of those super simple comfort food meals that is perfect for a Monday night.


Cheese and Chinese


5 thoughts on “Wild mushroom and truffle risotto

  1. i beg to differ- cheese goes with anything and everything! (i have a friend who does white rice, kimchi and cheddar for snacks). but this risotto is probably the best place for it; especially with truffles and mushrooms. and white truffle pearls?? first time i’ve heard of them, and it’s sounding like i need to get my hands on some! (:


  2. Pingback: Thai Red Curry Risotto | Cheese & Chinese

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