Go Back

Black Trumpet Mushroom Risotto

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2 people

Ingredients
  

  • 2 ½ cup (6 deciliters) vegetable stock, or any stock you like
  • 2 tablespoons butter
  • 1/2 onion, finely chopped
  • 1 cup (2 deciliters) risotto rice (Arborio rice)
  • 3.5 ounces (100 grams) fresh black trumpet mushrooms, chopped
  • ½ cup (1 deciliter) white wine
  • 1 ounce (30 grams) parmesan cheese, grated
  • 1 handful parsley, finely chopped
  • Salt and pepper

Instructions

  • Heat up the vegetable stock in a small saucepan, and bring to a boil. Reduce heat to very low.
  • In a large pot, melt 1 tablespoon of butter.
  • Add onion and saute until fragrant (30 seconds). Add rice and cook for about 5 minutes on medium heat (do not let the rice take color).
  • Add black trumpet mushrooms and white wine. Let it cook until the wine has evaporated.
  • Add 1/4 cup vegetable stock at a time to the rice. Make sure not to add new stock before the stock is evaporated/absorbed. Continue until all stock is used. The risotto needs to cook for a total of 20-30 minutes. If you run out of stock before the risotto is done, add instead a bit of boiling water.
  • When the risotto is done, remove from heat. Add 1 tablespoon of butter, grated parmesan cheese, and parsley. Put on a lid and wait for 2 minutes.
  • Season with salt and pepper and serve immediately.
Keyword autumn, black trumpet mushrooms, risotto, vegetarian, winter