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Recipe: Wild Mushroom and Truffle Risotto

9 November 2020 / Food and Drink /

A second lockdown means more time to try new recipes. And with truffle season now upon us, what better ingredient to experiment with? Promising a rich, earthy flavour, this indulgent ingredient is incredibly versatile. Shave it onto fresh pasta, elevate the humble chip with a drizzle of truffle oil or embrace the cosy evenings with a comforting dish that is guaranteed to please – wild mushroom and truffle risotto.



  1. To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds.
  2. Stir in the rice and cook until transparent.
  3. Pour in the wine and stir in well.
  4. Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock if the rice is still slightly undercooked.
  5. Season with sea salt and freshly milled pepper. Add little olive oil and the remaining 50g butter.
  6. Stir in the Parmesan cheese and finish with a drizzle of truffle oil or shavings or fresh truffle on top.

Fancy a sweet treat instead? Try our Afternoon Tea recipes at home.

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