Recipes
Creamy black trumpet risotto
Delight in the earthy elegance of black trumpet mushrooms with this rich and creamy risotto. Perfect for special occasions or a cozy dinner, this recipe showcases the unique flavor and texture of these prized mushrooms.
Which ingredients do you need?
- 50 g dried black trumpet mushrooms
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 300 g Arborio rice
- 150 ml dry white wine
- 50 g Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, finely chopped, for garnish
How do you make this dish?
- Soak the dried black trumpet mushrooms in warm water for 20-30 minutes. Drain and chop them finely, reserving the soaking liquid to enhance the flavor of the risotto.
- In a saucepan, combine the vegetable stock and the reserved mushroom soaking liquid. Keep it warm over low heat.
- In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until softened and translucent. Add the Arborio rice to the pan and stir well to coat it in the oil. Cook for 2-3 minutes until the edges of the rice grains look translucent. Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the warm stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the rehydrated black trumpet mushrooms halfway through the cooking process to infuse the risotto with their earthy flavor. Stir in the butter and Parmesan cheese, then season with salt and pepper to taste. Let the risotto rest for a minute before serving.
- Spoon the risotto onto plates and garnish with freshly chopped parsley. Serve immediately for the best texture and flavor.
TIP: Pair this risotto with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a truly indulgent dining experience.
