Risotto Aux Champignons Et À La Truffe Noire Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and slice them about 1/4-inch thick. Finely chop the shallot reserved for the mushrooms.

Sauté mushrooms

Heat 1 tbsp butter and 1 tsp olive oil in a wide skillet over medium-high heat until shimmering. Add the chopped shallot and cook 1 minute until fragrant. Add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes. Stir and cook another 2–3 minutes until golden and most moisture has evaporated. Season with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper. Remove from heat and set aside, keeping them warm.

Prepare truffle

If using fresh black truffle, use a truffle slicer or very sharp knife to shave thin slices. Reserve most slices for finishing and chop a few small pieces to fold into the mushrooms for more truffle flavor. If using preserved truffle in oil, reserve a small amount of the oil for finishing and finely chop/shred the truffle.

Warm stock

Keep 5 cups of stock hot on a low burner or in a saucepan; it should be simmering gently when added to the rice.

Sweat aromatics

In a heavy-bottomed saucepan or wide sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until butter melts. Add the finely minced shallot and cook 2–3 minutes, stirring, until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring frequently, for 1–2 minutes until the edges of the rice grains become translucent and they smell slightly nutty.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18–20 minutes, tasting rice after about 16 minutes: grains should be al dente — tender with a slight bite. Adjust by adding a little more stock if needed.

Finish risotto

When rice reaches desired texture, remove pan from heat. Stir in 2 tbsp unsalted butter and 3/4 cup finely grated Parmesan until melted and emulsified. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed. If the risotto seems too thick, stir in 1–2 tbsp additional hot stock to loosen to a creamy consistency.

Fold in mushrooms and truffle

Gently fold the warm sautéed mushrooms and the small reserved chopped truffle pieces into the risotto until evenly distributed. Taste and adjust seasoning.

Plate and finish

Spoon risotto into warm bowls. Top each serving with thin shavings of fresh black truffle. Drizzle about 1/4 tsp to 1 tsp truffle oil over each portion if using (start small). Garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan if desired. Serve immediately.