Dried Black Truffle Mushroom Risotto

A creamy mushroom risotto becomes quietly luxurious with the deep, earthy aroma of TruffLove Dried Black Truffle. Rehydrated gently and folded in at the end, the truffle brings depth, warmth, and a restaurant-style finish to a classic comfort dish.

Prep 15 min

Cook 30 min

Total 45 min

Serves 4

Difficulty Medium

Ingredients

What You’ll Need

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
225 g cremini or mixed mushrooms, sliced
1 small shallot, finely diced
1 garlic clove, minced
1 cup Arborio rice
1/3 cup dry white wine
3 1/2 to 4 cups warm vegetable broth
1 tablespoon TruffLove Dried Black Truffle
1/4 cup warm water, for rehydrating
1/3 cup finely grated parmesan cheese
1 tablespoon fresh parsley, finely chopped
Black pepper, to taste
Salt, to taste

Method

How to Make It

Place the dried black truffle in a small bowl with 1/4 cup warm water. Let it rehydrate for 10–15 minutes, then finely chop. Save the soaking liquid.
Warm the vegetable broth in a small pot over low heat.
In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add the mushrooms and cook for 6–8 minutes, until browned and their moisture has mostly evaporated.
Add the shallot and garlic. Cook for 1–2 minutes, until fragrant and softened.
Stir in the Arborio rice and cook for 1 minute, letting the rice toast lightly.
Add the white wine and stir until mostly absorbed.
Add warm broth one ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue for 20–25 minutes, until the rice is creamy and tender with a slight bite.
Stir in the chopped rehydrated Dried Black Truffle and 1–2 tablespoons of the reserved soaking liquid.
Remove from heat. Stir in parmesan, remaining butter, parsley, black pepper, and salt to taste.
Serve immediately with extra parmesan and a small pinch of finely chopped Dried Black Truffle on top if desired.

Pairing Note

Perfect with a crisp white wine, roasted asparagus, seared scallops, roast chicken, or a simple arugula salad. For the best aroma, add the Dried Black Truffle near the end of cooking instead of boiling it for too long.

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