If you are looking for a hot truffled dish for the coldest months of the year, look no further, this is your best option.

Truffled Risotto with mushrooms

Ingredients for 4 persons

– 400 g of rice
– 350 g of mushrooms, your favorite ones. And you know, mild flavors are better with truffle!
– 150 g of grated Parmesan cheese
– 1 onion
– 1 small glass of white wine (optional)
– Vegetable stock
– 1 drizzle of extra virgin olive oil
– 50-100 g butter
– 20 g black truffle Tuber melanosporum


We start by preparing the broth with the vegetables of our choice, in our case, carrots, onions and celery. Once the broth is ready, at least 1.5 L, we reserve it. In a saucepan heat a drizzle of olive oil, and when it is hot add the chopped onion with a little salt. When the onion has cooked a little, add the mixed mushrooms and sauté everything. Then add the rice together with the wine and stir. Once the rice has absorbed the wine, start adding the broth little by little, a few ladles until it is absorbed and repeat until the rice is cooked as desired, always stirring. Once it is to our taste, turn off the heat and add both the Parmesan cheese and the butter, stirring until it is well incorporated. Serve and grate the truffle just before eating. Enjoy!

Approximate preparation time: 45 minutes.

Other hot recipes with truffle to enjoy in the coldest months of the year that we recommend you to try are macaroni or our truffled pizza.

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