6 people

Mushroom Stock

  • 9 oz dried mushrooms (3 oz each shiitake,morel, porcini)
  • 8 oz cremini mushrooms
  • 2 cloves garlic (optional)
  • 2 tops leeks (optional)
  • 10 cups water
  • salt to taste


  • 1 cup arborio rice
  • 1/4 cup onion small diced
  • 2 portobello mushroom
  • 3 cloves garlic minced
  • 1/4 cup Olive oil
  • 1/3 cup white wine
  • 4-5 cups mushroom stock
  • salt and pepper


  • 4 oz maitake mushrooms
  • 4 oz mushroom medley
  • 1/4 cup cream
  • 2 tbsp butter
  • 2 tbsp Olive oil
  • 2 1/2 oz parmesan cheese finely grated
  • 3 tbsp chives snipped
  • 1 black truffle (perigord)
  • 1 tsp truffle oil (optional)

Nutritional information

Calories: 392kcalCarbohydrates: 68gProtein: 14gFat: 10gSaturated Fat: 5gCholesterol: 22mgSodium: 374mgPotassium: 1139mgFiber: 8gSugar: 4gVitamin A: 336IUVitamin C: 4mgCalcium: 188mgIron: 3mg

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people

How to make mushroom stock

  • Place all the ingredients in to a pot and fill with water.  Bring to a boil and turn down to a simmer. Cook for about an hour to an hour and half until the stock has reduced by half and the water taste like mushrooms.  Strain out the mushrooms, season with salt and set aside and keep warm.

How to make risotto

  • In a food processor add portobello mushrooms and pulse until the portobello or really small pieces but not quite mushy.  In a small sauce pot add olive oil, shallots, portobello, and garlic.  Sauté for two minutes and then add your rice.  
    Toast your rice for 2 to 3 minutes and then deglaze your rice with white wine.  Cook the wine until there is hardly any wine left at all.  Then ladle 8 oz your mushroom stock over the rice just enough to cover it.  
    Stir occasionally so the rice doesn't stick to the pan.   I am a believer in not having to stand and stir the rice every second because you have the tendency to break the rice grains by over stirring.  You stir enough so that there is liquid and that the rice doesn't stick to the bottom of the pan and burn.  
    Once the first round of stock has cooked (only should take a few minutes) and evaporated then repeat the first step and add another ladle of stock.  You will probably do this 4 more times until your risotto gets close to the point of finishing (tender rice grains with a bit of al-dente bite to it).  You want to add salt into the liquid and rice so that it is seasoned and not bland.  The rice should take on a brown color and flavor of mushrooms.  
    Once the rice starts turning an opaque color with a little white (raw rice) in the middle your getting really close to your rice being done.  Risotto should be al dente, with a little bite to it.  Otherwise you will have an overworked mushy rice, which no one wants to eat.  
    In the restaurant business this is where you would pour the risotto out on to a baking sheet and spread thinly so the rice can cool completely and quickly. Then when you get an order for risotto you would heat the rice back up with garnishes and finish with whatever else you want to add to it. I do this because one, you can make it ahead of time and two it makes it easy to finish with other ingredients.

To finish

  • Add 2 tbsp of olive oil and the mushrooms, and medley to a saute pan. Season with salt and cook for 7-8 minutes until tender. Then add the risotto to the pan. Add a touch of mushroom stock and cream. Bring to a bowl.
    Cook for a minute and then add your butter and parmesan cheese.  The rice should be nice a creamy now and you want to finish with salt, pepper, and chives.    Spoon the risotto onto plates, finish with a little parmesan, fresh sliced truffles and olive oil. Serve and enjoy!
    black truffle risotto recipe

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