Mushroom risotto with parsley

Google: “Risotto is a creamy Italian dish that tastes a lot like the rice version of mac and cheese. … This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains”.

Here another risotto creation. This time I use arborio rice instead black rice. I am only using one type of mushroom. In addition, add truffle infused oil to boost the mushrooms flavour when added to risotto.

The art of cooking risotto is keep stirring to helps the starch ooze out of the rice and gives risotto its creamy texture. Make sure not to add too much stock at once. It takes even longer for arborio rice to absorb and risotto won’t achieve the same consistency. I am pleased that it’s creamy, delicious and flavourful. Let’s cook!!!


150 g arborio rice
200 g sliced mushrooms
1 c dry white wine
3-4 c of vegetables stock, depending how arborio rice absorbs the stock
2 Tbs minced garlic, divide
1 Tbs butter
2 Tsp truffle infused oil
30 g Parmesan
30 g Pecorino
Salt to taste (if Your Using Pecorino add salt after adding)
parsley, garnish


Heat 1-2 Tbs oil in pan on medium high heat. Add 1 Tbs garlic cook for about 30 seconds until translucent. Then add arborio rice, mix around and absorb oil for about 2-3 minutes.

Add in wine, toss around let it reduce by half. Add half the stock 2 c first. Let it simmer gently. Keep stirring to prevent from sticking to the bottom of pan. Once the stock had absorbed, add a ladle at a time, stirring occasionally. Take great care with it: don’t let it be too dry.

In another pan heat 1 Tbs oil on medium high heat. Add 1 Tbs garlic cook for about 30 seconds until translucent. Then add in mushrooms in a single layer and cook undisturbed for 2 minutes. Flip the mushrooms and cook further for 1 to 2 minutes more. The mushrooms should be turning golden-brown and releasing some of the liquid. Keep checking arborio rice and stir it.

Reduce mushrooms pan heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated for about 5-8 minutes. Remove the pan from the heat and add butter and truffle infused oil, stir to coat. Set aside.

I use about 3 1/2 c of stock. Check the absorption of arborio rice, add 1/2 c more if dry. Add in cooked mushrooms, stir to combined for about 3 minutes. Now add Parmesan and Pecorino, stir to mix well. Once risotto is creamy, switch off hob. Gives a couple more stirs. Check for saltiness. I add a tiny bit of salt. Now spoon on to bowls, put some mushrooms and parsley on top. Serve with a glass of wine. Enjoy!!!

Note: Soaking black rice in hot boiling water can reduce cooking time. It’s best to soak overnight if you are using. You can use any vegetables of your choice. You can use vegetables, chicken or water for stock. You can use Prosecco if you prefer. You can add black pepper and more cheese. You can add chili flakes.