Black Trumpet Mushroom Risotto
Black trumpet mushrooms, are known for their rich, smoky flavor.
They are a perfect ingredient to elevate a classic dish like risotto. This recipe combines the earthy and woodsy flavor of the black trumpet mushrooms with the creamy and comforting texture of the risotto, creating an irresistible dish that is perfect for a special occasion or a cozy weeknight dinner. The Parmesan cheese adds a nice salty and nutty note to the dish. The white wine gives a nice acidic touch to balance the flavors. This recipe is easy to make and is sure to impress your guests.
- 1 lb fresh black trumpet mushrooms, cleaned and sliced
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil
Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
Remove the mushrooms from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil and sauté the onion and garlic until the onion is translucent, about 3-5 minutes.
Add the rice to the skillet and stir to coat it in the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
Pour in the white wine and stir until the wine is fully absorbed.
Begin adding the broth, a ladleful at a time, stirring constantly and allowing the broth to be fully absorbed before adding more.
After about 15-20 minutes, the rice should be cooked through and the risotto should be creamy.
Stir in the cooked mushrooms and grated Parmesan cheese, and season with salt and pepper to taste.
Serve immediately and enjoy!
Note: you can also add some fresh thyme, parsley or chives on top of the risotto for extra flavor.