Porcini Mushroom Risotto with White Truffle Oil

Porcini Mushroom Risotto with White Truffle Oil


1 onion, finely chopped
50g unsalted butter
1 garlic clove, finely chopped
350g risotto rice
1 litre hot vegetable stock
100g Parmesan cheese, grated
50g dried porcini mushrooms
2 tablespoons white truffle oil


1. In a large saucepan, fry the onion in the butter over a medium heat until softened. Add the garlic and fry for 1 minute.

2. Add the rice and fry for 1 minute until the grains are coated in the butter.

3. Add the hot stock a ladleful at a time, stirring continuously until the rice is cooked and creamy. This should take about 20 minutes.

4. Add the Parmesan cheese and stir until melted.

5. Soak the porcini mushrooms in warm water for 10 minutes. Drain and add to the risotto.

6. Stir in the white truffle oil and serve immediately.

Potential changes & improvements

– You could use any type of mushrooms in this recipe, not just porcini.
– If you can’t find white truffle oil, you could use black truffle oil instead.
– You could add some chopped fresh parsley or thyme to the risotto before serving.

What other food it works well with

– This risotto would go well with a green salad and a glass of white wine.

Common Mistakes

– Not stirring the risotto continuously while the stock is being added, which will result in a sticky and overcooked risotto.
– Not taste-testing the risotto as you go along and making adjustments to the seasoning if necessary.

Nutritional Information

– This recipe is high in carbohydrates.


– This recipe contains dairy in the form of Parmesan cheese.

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