Wild Mushroom, Truffle And Lemon Risotto

Delicious, easy and Italian, aren’t these things we all like? ūüėȬ†


  • 1 Red onion, finely chopped
  • 3 Garlic cloves, finely sliced
  • 1 Celery stalk, finely sliced
  • 400g Risotto rice
  • 300ml White wine
  • 1L Chicken or vegetable stock, heated up and kept hot
  • 200g Mixed wild mushrooms
  • A couple of sprigs of thyme
  • Knob of butter
  • 100g Grated¬†parmesan (plus some extra shavings for serving)
  • Truffle shavings
  • Salt & Pepper
  • Olive oil


  1. Fry the onion in a little olive oil until soft before adding in the garlic and the celery
  2. Add in the rice and fry for another couple of minutes
  3. Deglaze the pan with the wine and stir until absorbed.
  4. Next add in a ladle of stock and simmer slowly. Allow each ladle to be absorbed before the next (this entire process takes about 10-15 minutes)
  5. Meanwhile gently clean the mushrooms with a wet cloth, slice the majority and keep the most tender/small ones whole
  6. In little oil, fry the mushrooms with the thyme, salt and pepper and set aside
  7. Keep checking if the rice is ready; it should be soft but still have a bite to it (if the stock is finished just add some boiling water).
  8. Just before you think it’s ready, turn off the gas, add in the butter, a little olive oil and the parmesan cheese. Pop on a lid for 2-3 minutes allowing everything to become creamy and fluffy and to bind together
  9. Stir in the mushrooms, a few more thyme leafs, season to taste and serve with a generous amount of lemon zest and truffle shavings

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