Italian Cooking: Simple Truffle Mushroom Risotto


I think a great risotto should be simple, have great flavour without being too heavy or going over the top. It might take some patience and time, but is otherwise easy to prepare and makes for the best comfort food at all meals in the day! Sean and I love spending our Sunday evenings experimenting with new recipes, so here’s sharing ours for a fuss-free, delicious Truffle Mushroom Risotto.

The rice is the star of the dish, so make sure you’ve got a good quality short grain, plump and starchy rice type. These hold up better to constant stirring and produce a beautiful, creamy texture you can not otherwise get with lower quality rice. We used basic Arborio rice but if you’re more particular, go for Carnaroli or Vialone Nano varieties.

Here’s what you’ll need..

Ingredients: (Serves 4)
– 400g Arborio rice’
– 1 litre chicken stock
– small amount of butter (or as you like)
– 2 tbsp olive oil
– 2 cloves garlic (finely chopped)
– 3 cups of Portobello/Swiss Brown mushrooms
– 3 glasses of white wine
– sea salt
– pepper
– 100g freshly-grated parmesan cheese
– drizzle of truffle oil

Start by heating up the chicken stock and chopping up the mushrooms.


In a separate pan, heat the olive oil, some butter then fry the garlic over very low heat for about 5-6 minutes without browning it. Then add the mushrooms and stir-fry for roughly 2-3 minutes and put aside.

Then add the olive oil and butter to a saucepan, on medium heat, add the rice and it will begin to slightly fry.

After a minute or so, it will start to turn slightly translucent. Add the wine and keep stirring.

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Once the wine has cooked into the rice, add a ladle of hot chicken stock and a good pinch of salt, then turn down the heat to make sure you don’t cook the rice too quickly on the outside. Keep adding ladlefuls of stock as you go making sure it’s always at a simmer and you keep stirring making sure no rice sticks to the bottom of the pot. You’re gently stirring and coaxing the starch out of the rice.

After 7-8 minutes, you can add in the mushrooms.

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Continue adding stock and stirring until the rice starts to soften. We took roughly 30 minutes before it was ready.

The only way to know if it’s truly ready or if it’s seasoned well is to try it and adjust accordingly. Once it’s ready, remove from heat and add the butter and parmesan. Stir well.

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Quick Tip: Before you eat, put the lid back on and let it sit for 2 minutes. This will give it that creamy, gorgeous consistency that you want. Once you’re ready, spoon on a plate, sprinkle with some pepper, drizzle some truffle oil and tuck in! Mmm…


Good luck and enjoy! Share your tips with me too. Would love to try them out the next time! x

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