Wild Mushroom Risotto with White Truffles

  • Serves

    serves 4-6


This risotto is superb even without truffles, and is perfect as a first or main course.


  • 12 oz. dried cèpes (porcini mushrooms)
  • 3 cups <a href="">Chicken/ Stock</a>
  • 1-1 12 tbsp. unsalted butter
  • 2 large shallots, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 fresh sage leaves, chopped, or 1/4 tsp. dried
  • 1 cup arborio rice
  • 12 cup dry red wine
  • 12 lb. fresh wild mushrooms (e.g., shiitakes, chanterelles, morels, or cèpes), sliced
  • 12 cup grated parmigiano-reggiano
  • Salt and freshly ground black pepper
  • 1 12-2 oz. fresh white truffles, or more


Step 1

Soak dried mushrooms in 1 cup very hot water for 30 minutes. Remove mushrooms and reserve liquid. Rinse mushrooms and be sure to remove all the sand, drain well, chop coarsely, and set aside. Strain liquid through a fine sieve or coffee filter and set aside.

Step 2

In a saucepan, bring stock to a boil over high heat, then lower to maintain a simmer until ready to use.

Step 3

Melt butter in a large saucepan over moderate heat. Add shallots, garlic, and sage, and cook, stirring occasionally, until shallots are translucent. Add rice and cook, stirring constantly, until lightly toasted and coated with butter, about 5 minutes.

Step 4

Add wine and cook until absorbed, stirring constantly, about 3 minutes. Stir in all the mushrooms, mushroom liquid, and 1⁄2 cup chicken stock. Maintaining a simmer, cook, stirring frequently, until liquid is almost absorbed, 3–5 minutes. Continue adding stock, about 3⁄4 cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 20 minutes.

Step 5

Remove risotto from heat, stir in 1⁄4 cup of the parmigiano, season to taste with salt and pepper, and serve immediately. Shave white truffles directly onto risotto at the table.

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