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Risotto with truffle oil, garlic and parsley mixed mushrooms

Mains, Risotto, Pasta and Rice

A little trip through Italie, with truffle flavors.


Be carefull with the truffle oil because it's really strong, but it's also expensive.


Recipe for 4 persons

For the risotto

250 Gr
Arborio rice
1 Unit(s)
White onion
4 Sprig(s)
200 Ml
White wine
1 Liter(s)
Vegetable stock
100 Gr
Parmigiano reggiano
50 Ml
Cream 35%
30 Ml
Truffle oil

For the mushrooms

100 Gr
Button mushrooms
100 Gr
2 Unit(s)
Portobello mushroom
6 Sprig(s)
2 Unit(s)
  • Olive oil
  • Salt and pepper
  • Butter

Preparation time: 45.00 min

  • For the preparation

    Chop the parsley, the garlic and the tyme, ciseler the onions. Brush the mushrooms and minced it. Warm the vegetable broth. Shred the parmiggiano.

  • For the risotto

    In a pan with oliv oil, swet the onions with the tyme, add the rice and roll it in the oil. Add the white wine, cook it on medium heat until the wine is totally evaporate, cover the rice with the broth and cook until it's totally absorbed, repeat it until the rice is cooked. Lay it on a baking tray and reserve.

  • For the mushrooms

    In a pan with oliv oil, sweat the garlic, add the mushrooms and cook it for 4 to 6 minutes, take it off and put the parsley.

  • For the platting

    In a pan, put a table spoon of butter, warm the risotto, add the cream and the parmiggiano, salt and pepper. In a bowl plate, put the risotto, garnish with the mushrooms, and finish it with a light drizzle of truffle oil.

Be carefull with the truffle oil because it's really strong, but it's also expensive.

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