Mushroom risotto with creamed truffles

Risotto is always a special dish, a kind of ‘Sunday’ lunch dish for Italians. This is mainly because it is delicious in so many different ways, and is a symbol of the gastronomy of Italy, but also because it requires care, love and patience. Today we bring you this classic family meal, mushroom risotto, which we wanted to make with both fresh mushrooms and dried porcini, which add a touch of refinement. In fact we have also flavoured our risotto with a creamed white truffle - perfect! All that remains is for you to have a go at making it!


  • rice 300 grams Roman style, or other risotto rice
  • porcini 50 grams
  • mushrooms 100 grams Oyster
  • cream 20 grams Of white truffle
  • parmesan 20 grams
  • butter 15 grams
  • onions 30 grams White
  • wine Enough to flavour and reduce
  • salt
  • stock About 1 – 1.5 litres
20 minutes Total time
20 minutes Active time
Serves 4 persons
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Finely chop the onion and sauté in a little olive oil. When it is translucent, add the rice and fry for a minute or two, stirring with a wooden spoon. Now add the mushrooms, stir and cook until well incorporated. Pour in the wine – red wine is fine too. When the wine has evaporated you can begin to cook by gradually adding the stock. Season with salt. When nearly finished cooking, add the creamed truffles and mix well. Two minutes before it’s completely finished, stir in the butter and Parmesan. Serve warm.

Serve this risotto with as much creamed truffle as you personally prefer.
The risotto is best served ‘all’onda’ as they say in Italian – that is, ‘wave-like’, meaning particularly creamy with all the rice grains well ‘joined’ together. This type of risotto can be eaten either with a fork or spoon.

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