Italian · Dinner
Mixed Mushroom Risotto with Truffle
Risotto ai Funghi Misti con Tartufo
A Carnaroli risotto built around mixed mushrooms of porcini, chiodini, and chanterelle toasted in butter and shallot, finished with parmigiano and a final shaving of fresh black truffle for the celebratory mushroom-and-truffle table.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
485Calories
18gProtein
22gFat
52gCarbs
3gSugar
3gFiber
680mgSodium
32mgChol
Goes well with
Burgundy Pinot Noir, Gevrey-ChambertinBurgundy Pinot Noir, Gevrey-Chambertin —...
local
Barolo, LangheBarolo, Langhe — A medium-bodied red wit...
international
Instructions
1
Prep
Brush and slice 200g porcini 5mm thick. Brush, trim 120g chiodini, tear 80g chanterelles. Finely chop 60g shallot and 2 garlic cloves. Grate 60g parmigiano, chop 4 tbsp parsley. Have 1100ml hot stock simmering on back burner.
2
Sear
Heat 2 tbsp olive oil and 10g butter over medium-high heat 1 minute. Add porcini, sear 3–4 minutes without moving until deeply golden. Add chiodini and chanterelles, season with salt and pepper, cook 3–4 minutes until tender at edges. Transfer to a plate.
3
Saute
In the same pan, heat remaining 2 tbsp oil and 10g butter over medium heat. Add shallot, cook 4–5 minutes until soft and translucent. Add garlic, cook 30 seconds until fragrant.
4
Toast
Add 160g Carnaroli rice, stir constantly 90 seconds until grains turn translucent at edges and feel hot—the tostatura.
5
Build
Pour in 200ml white wine, stir 90 seconds until fully absorbed. Begin adding hot stock one ladleful at a time, stirring constantly and waiting until mostly absorbed before adding next. Continue 16–17 minutes at steady pace.
6
Finish
At minute 14, return three-quarters of mushrooms to pan. Continue stock additions 2 to 3 minutes until rice is al dente with gentle bite and risotto flows when shaken. Off heat, beat in remaining 20g butter, parmigiano, salt, pepper. Stir vigorously 30 seconds for mantecatura. Rest covered 1 minute.
7
Plate
Spoon risotto into warm wide shallow bowls. Arrange reserved mushrooms on top. Shave fresh black truffle directly over hot risotto. Scatter parsley, drizzle with olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) fresh porcini mushrooms
- 120g (4.2 oz) fresh chiodini mushrooms
- 80g (2.8 oz) fresh chanterelle mushrooms
- 160g (5.6 oz) Carnaroli rice
- 60g (2.1 oz) shallot
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 40g (1.4 oz) unsalted butter
- 200ml (3/4 cup + 2 tbsp) dry white wine
- 1100ml (4 1/2 cups) vegetable stock
- 60g (2.1 oz) Parmigiano Reggiano
- 16g (small handful) fresh black truffle
- 4 tbsp fresh flat-leaf parsley
- 1 tsp fine sea salt
- 1 tsp black pepper