Recipe: Mushroom risotto with truffle oil

I have been craving a mushroom risotto since I had one in Paris. I made one tonight and it was outstanding! Here’s how you can make one too.


  • A punnet of mushrooms
  • 2 cups of risotto rice
  • 4 cups of chicken stock
  • Truffle oil
  • 1 onion
  • Olive oil
  • Garlic and spices
  • a cup of Parmesan


  1. Chop up one onion and fry it in a pan with some olive oil.
  2. Add the risotto rice and stir for a minute until the rice becomes translucent.
  3. Add a cup of chicken stock and stir, once it dissolves add another cup, continue until all 4 cups are finished and the risotto is creamy yet still a little aldente.
  4. Fry the mushrooms in another pan with some olive oil, garlic, and spices
  5. Add the mushrooms to the risotto and add in the grated parmesan
  6. Serve and then add truffle oil to taste
Tamryn Sher
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