tonight's pan

truffle risotto

Name: Truffle Mushroom Risotto-in-a-Pan
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: One-pan
Ingredients: 200 g Carnaroli or arborio rice; 300 g Mixed mushrooms (porcini, shiitake, chestnut); 2 Shallots, finely chopped; 2 cloves Garlic, minced; 120 ml Dry white wine; 960 ml Hot vegetable stock; 60 g Parmigiano Reggiano, grated; 40 g Cold butter; 5 ml (or fresh shavings) Truffle oil; a few Thyme sprigs

Truffle Mushroom Risotto-in-a-Pan

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truffle risotto

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“the most indulgent thing you'll make this week”

Carnaroli rice coaxed slowly to silk in a buttery, mushroom-rich broth, finished with parmesan and a whisper of truffle oil. Forest-floor savoury, properly creamy, and unapologetically rich — the kind of risotto that makes a quiet Wednesday feel like a small occasion.

⏱ 40 min🍳 one pan

who's eating

ingredients

Carnaroli or arborio rice
Mixed mushrooms (porcini, shiitake, chestnut)
Shallots, finely chopped
Garlic, minced
Dry white wine
Hot vegetable stock
Parmigiano Reggiano, grated
Cold butter
Truffle oil
Thyme sprigs