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Prep 30 minutes
Total 30 minutes
Serves persons
US | Metric
Ingredients
  • 1½ garlic gloves
  • 1 onion
  • 150 g risotto rice
  • 35 ml white wine
  • 0.75 litre mushroom stock
  • 20 g grated Parmesan cheese
  • 50 g truffle tapenade
  • 200 g mixed mushrooms
  • 200 g champignons
  • 30 g butter
  • pepper and salt
  • 30 g rucola
Truffle Risotto Truffle Risotto

Truffle Risotto

This looks really fancy, but it's actually really easy! However, the risotto does take some time, but you can also try the quick risotto rice to make it even quicker! It does effect he quality obviously! Also, this recipe used truffle tapenade instead of expensive truffles, which makes the recipe still budget! If you want to be more fancy, add some delicious steak!


  1. Heat a little oil and butter in a deep pan. Fry the garlic and onion until fragrant.
  2. Then add the rice and fry the grains until they start to look translucent. Add the wine, let the rice absorb the wine completely.
  3. Make sure your stock is warm. Always add a generous tablespoon of the stock to the rice. Stir well and let the rice almost completely absorb the stock before adding another spoon. Keep doing this until the rice is cooked but still has a bit of bite.
  4. Meanwhile, fry the mixed mushrooms until golden brown and soft.
  5. As soon as the risotto rice is cooked, stir the truffle tapenade, Parmesan cheese, fresh parsley and a knob of butter into the rice. Heat this until the cheese and butter have melted.
  6. Finally, spoon the mixed mushrooms through the risotto and serve immediately with the arugula.
Truffle Risotto Truffle Risotto

Truffle Risotto

This looks really fancy, but it's actually really easy! However, the risotto does take some time, but you can also try the quick risotto rice to make it even quicker! It does effect he quality obviously! Also, this recipe used truffle tapenade instead of expensive truffles, which makes the recipe still budget! If you want to be more fancy, add some delicious steak!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves persons
US | Metric
Ingredients
  • 1½ garlic gloves
  • 1 onion
  • 150 g risotto rice
  • 35 ml white wine
  • 0.75 litre mushroom stock
  • 20 g grated Parmesan cheese
  • 50 g truffle tapenade
  • 200 g mixed mushrooms
  • 200 g champignons
  • 30 g butter
  • pepper and salt
  • 30 g rucola
  1. Heat a little oil and butter in a deep pan. Fry the garlic and onion until fragrant.
  2. Then add the rice and fry the grains until they start to look translucent. Add the wine, let the rice absorb the wine completely.
  3. Make sure your stock is warm. Always add a generous tablespoon of the stock to the rice. Stir well and let the rice almost completely absorb the stock before adding another spoon. Keep doing this until the rice is cooked but still has a bit of bite.
  4. Meanwhile, fry the mixed mushrooms until golden brown and soft.
  5. As soon as the risotto rice is cooked, stir the truffle tapenade, Parmesan cheese, fresh parsley and a knob of butter into the rice. Heat this until the cheese and butter have melted.
  6. Finally, spoon the mixed mushrooms through the risotto and serve immediately with the arugula.