Wild Mushroom and Truffle Risotto

A second lockdown means more time to try new recipes. And with truffle season now upon us, what better ingredient to experiment with? Promising a rich, earthy flavour, this indulgent ingredient is incredibly versatile. Shave it onto fresh pasta, elevate the humble chip with a drizzle of truffle oil or embrace the cosy evenings with a comforting dish that is guaranteed to please – wild mushroom and truffle risotto.


  • 20/30g fresh black truffle or a drizzle of truffle oil
  • 500g assorted fresh mushrooms, roughly cut in similar-sized pieces
  • 100g unsalted butter
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 250g Arborio risotto rice
  • 100ml white wine
  • 750ml vegetable stock, plus more if needed
  • Olive oil
  • 50g Parmesan, or vegetarian alternative, grated
  • Salt
  • Black pepper, freshly ground


  1. To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds.
  2. Stir in the rice and cook until transparent.
  3. Pour in the wine and stir in well.
  4. Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock if the rice is still slightly undercooked.
  5. Season with sea salt and freshly milled pepper. Add little olive oil and the remaining 50g butter.
  6. Stir in the Parmesan cheese and finish with a drizzle of truffle oil or shavings or fresh truffle on top.ENJOY !
    Thank you to the Grove for sharing this delicious recipe with us.