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Wine with the meal: Vegetarian mushroom risotto with freshly sliced truffle and a glass of Pinot Noir.

Vegetarian mushroom risotto with freshly sliced truffle

This vegetarian mushroom risotto with freshly sliced truffle is the crowning glory of autumnal comfort food. The combination of creamy rice, hearty wild mushrooms and the incomparable aroma of real truffle makes for an exquisite taste experience. The preparation requires a little patience when stirring, but is rewarded with a velvety texture that melts on the palate. This recipe is perfect for a festive dinner or a special evening for two. Paired with a glass of elegant Pinot Noir, this risotto is a culinary highlight that impresses with its earthy depth and luxurious notes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main course, Risotto
Cuisine Gourmet, Italian
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Wide pot or deep pan
  • 1 Ladle
  • 1 Small pot for the stock
  • 1 Truffle slicer
  • 1 Cutting board

Ingredients
  

  • 200 g Risotto rice Carnaroli or Arborio
  • 300 g Mixed mushrooms Porcini mushrooms, button mushrooms, king oyster mushrooms
  • 1 Small shallot finely diced
  • 1 Garlic clove finely chopped
  • 100 ml dry white wine e.g. Riesling
  • 700 ml hot vegetable stock
  • 40 g Cold butter
  • 50 g Parmesan cheese Freshly grated
  • 10 g fresh black truffle
  • 1 1 tbsp olive oil
  • Salt and freshly ground pepper

Preparation
 

PREPARATION:

  • Clean the mushrooms and cut into bite-sized pieces.
  • Finely dice the shallot and garlic.
  • Heat the vegetable stock in a separate pan and keep hot.
  • Carefully clean the truffle with a soft brush.

COOKING STEPS:

  • Heat the olive oil in a wide pan.
  • Sauté the mushrooms until they take on color.
  • Remove the mushrooms from the pan and set aside.
  • Add some more fat to the pan.
  • Sauté the shallots and garlic until translucent.
  • Add the rice and fry briefly until shiny.
  • Deglaze with the white wine and reduce completely.
  • Add a ladleful of hot stock to the rice.
  • Allow to reduce, stirring constantly.
  • Repeat this process until the rice is cooked but still firm to the bite.
  • Fold the sautéed mushrooms into the risotto.

DIRECTIONS:

  • Remove the pan from the heat.
  • Stir in the cold butter and grated Parmesan (Mantura).
  • Season the risotto with salt and pepper to taste.
  • Place the lid on the pan for 2 minutes.
  • Serve the creamy risotto on preheated plates.
  • Spread the fresh truffle over the dish directly at the table using a slicer.
  • Serve immediately.

SUPPLEMENTS:

  • Small leaf salad with walnut dressing
  • Baked cherry tomatoes
  • Focaccia with rosemary

Nutritional values per portion

Calories: 540kcalCarbohydrates: 62gProtein: 16gFat: 24g
Keyword Dinner, Gourmet, Italian cuisine, Mushroom risotto, Mushrooms, Pinot Noir, Recipe, Risotto, Truffle, Vegetarian, Wine with food
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