Wild Mushroom Risotto with Summer Truffles

Wild Mushroom Risotto with Summer Truffles

I hope everyone had a lovely weekend! Chris and I were lazy pretty much all weekend long.  I love those kinds of weekends! And since we were lazy, I made a simple risotto dish for dinner.

We are mushroom lovers so we really dig this wild mushroom risotto recipe.  Now I know mushroom is an ingredient that most people either love or hate so if you are a lover like us, you’ll really love this dish.  And this can easily be a vegetarian friendly dish —just swap out the chicken broth for veggie broth.  Have a great week!

Wild Mushroom Risotto with Summer Truffles

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Ingredients:

  • 1 pound of fresh wild mushrooms, cleaned and sliced (I used a mix of fresh shiitake, crimini and porcini)
  • olive oil
  • salt and pepper to season
  • 2 (14.5 ounce) cans of chicken broth
  • 1 tablespoon of unsalted butter
  • 1 small sweet onion, chopped
  • 1 cup of arborio rice
  • 1 cup of dry sherry (I used Amontillado Sherry)
  • 1/2 cup of grated Parmesan cheese
  • Parmigiano-Reggiano, shaved for garnish
  • fresh chives, finely chopped for garnish
  • sliced summer truffles in olive oil for garnish

Wild Mushroom Risotto with Summer Truffles

Preparation:

In a medium sauté pan over medium high heat add olive oil and mushrooms.  Sauté mushrooms until brown then season with salt and pepper.  Transfer to a bowl and set aside.

In a small sauce pan, add chicken broth and let it sit on low heat.

In the same sauté pan add more olive oil (just a touch) and butter.  Wait until butter is melted then add chopped onions.  Cook them until softened then add in arborio rice.  Cook until rice has a slightly brown nutty color then pour in sherry.  Let it bubble and reduce, while stirring.  Ladle in warm chicken broth one ladle at a time and stir until broth is absorbed into the rice.  You would continue to do this until rice is tender or until the broth runs out.  If the rice still hasn’t softened and there’s no more broth left, use water instead.  Stir in grated parmesan cheese and then turn the heat off.  Immediately stir in cooked mushrooms.  At this point the risotto is ready.  Check for seasoning before serving.  Garnish with shaved Parmigiano-Reggiano and fresh chives.  Top the risotto with a few slices of summer truffles and drizzle some olive oil from the jar the truffles came in.

Wild Mushroom Risotto with Summer Truffles
 

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75 thoughts on “Wild Mushroom Risotto with Summer Truffles

  1. Sounds stunning Anne. I absolutely love risotto and this indulgent version with truffles sounds gorgeous 🙂

  2. Wow, that looks amazing! Rarely have I seen such a photogenic risotto. Those mushrooms and cheese shavings are beautiful, and I can just imagine the flavor from the truffles… thanks for making me incredibly hungry for lunch! 🙂

  3. That looks really delicious!

    If you did that with shaved coconut or coconut chips instead of cheese and added a bit of sea salt in there, it would make a very different texture for the dish, but would still be quite similar in flavor. I love mixing coconut and mushrooms – the flavor and texture combinations are among my favorite!

    • Thanks Johnny! I had help with that spoon shot. It’s been extremely difficult to shoot those since I upgraded to a DSLR camera (it’s freakin’ heavy to hold the camera with one hand and a spoon in the other).
      I bet you can come up with a fantastic risotto recipe with whatever you got in your fridge. 😉 Hope to see a risotto recipe in the near future.

  4. Hi Anne, risotto is one of my husband’s favorites (mine, too) and I adore your version with wild mushrooms. And wow – truffles! I do have truffle *oil* so maybe I can sub that…and a fried egg on top might be nice too? Your food always looks so delicious – I would want 3 bowls of your risotto.

    • Hi Monica! Thank you for your kind words… 🙂 Truffle oil works perfectly if you can’t locate summer truffles. And an egg on top sounds divine and I think would taste delicious! I had a truffle egg omelet for brunch one time and it was fantastic. Thanks for stopping by to comment today. Have a fabulous week!

  5. This risotto looks delicious, really packed with flavors…beautiful pictures as well!
    Have a great week Anne 🙂

  6. I so love risotto! It’s one dish that I’ve only had a small handful of times and always at restaurants because I’m scared to make it at home. Despite my lack of history with risotto, I’ve fallen in love. Perhaps one of these days, I’ll gather enough courage to make this recipe. Pinning for now though 🙂

  7. This sounds fantastic, Anne. As you know, I’m a big risotto fan and adding truffles, not to mention the sherry, takes your dish to an entirely different level. You should have more lazy weekends. They obviously inspire you. 🙂

  8. LOVE mushrooms and love love love risotto!! This is something that needs to happen in my kitchen! I just bought arborio rice last night for no reason…I guess I knew this recipe was coming (haha)

  9. Anne…As you know my hubbs hates mushrooms, but since he is traveling for work this weekend, Mushroom Risotto is on my list… I can’t wait to make it. Your version looks INCREDIBLE.. i love the addition of chives… It’s a long process, but I’m willing to slave off in front of the stove and stir. Can’t wait. 🙂

  10. I love the earthiness of this dish. I used to think risotto was hard and time consuming, but after watching Anne make it about 100 times I’m confident even a clumsy cook like myself can pull this off. 🙂

  11. Wow… Anne, this risotto looks incredible! I am such a huge fan of mushrooms and truffles. I can imagine how incredibly earthy, delicious and silky this risotto must’ve been. For some reason I’ve only just discovered your blog… but I am excited to read some of your recipe archives! Gorgeous photos. Following you from now on! x

  12. Lazy weekends are the best! This risotto looks amazing! Haven’t made risotto in a while so would love to try your mushroom version, thank you for sharing a great recipe Anne:)

  13. You don’t know how delicious that looks! After a long road trip and way too much fast food, I would welcome a bowl of risotto right now! Great recipe, Anne!

  14. I think risotto with mushroom is one of my favorite things. Sure I like all kinds of risotto, but the mushroom and it’s umami is amazing flavor. This looks simple yet I know it’s very deep in flavor. YUM!

  15. Wow, summer truffle…
    i’ve been craving for truffle and purchaze it from ebay twice,
    but none of them are succesfuly shippe to Indonesia,
    i’m jealous with you my friend
    btw, did u brought the truffle online???

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