Recipe: Winter Mushroom and Black Truffle Risotto

Recipe: Winter Mushroom and Black Truffle Risotto
Pic Courtesy: Executive Chef Raheel Ahmad, Bengaluru Marriott Whitefield


Vialone nano rice 700gms

Onion 150gms

Vegetable stock 2500ml

Fresh winter button mushroom 400gms

Fresh black truffles 80gms

Herb thyme 20gms

Butter 320gms

Grana padano cheese 410gms

Olive oil 180ml

Truffle oil 10ml

Salt 15gms

Pepper 18gms

White wine 250ml



Warm olive oil in a large saucepan over medium-high heat. Stir in the winter mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

In a small pan heat the olive oil add onion and sauté

Add the rice sauté till the rice is warm

Add the wine and deglaze

Once the rice is deglazed add vegetable stock gradually

Add the precooked bottom mushrooms to the rice

Let the rice cook by adding stock gradually.

Once the rice is almost cook to al dante (to the tooth) add thinly sliced fresh black truffles.

Remove from flame, add butter and grated grana padano cheese

Stir quickly to make a creamy texture and.

At the end add truffle oil.

Garnish with chopped parsley and serve hot.

(This recipe has been contributed by Executive Chef Raheel Ahmad, Bengaluru Marriott Whitefield)

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link