Truffle Mushroom and Leek Risotto is a decadent restaurant-worthy Italian dish! It features creamy al dente risotto with sautéed leeks, truffle purée, and a mushroom medley, topped with grated Parmigiano-Reggiano.
Heat chicken stock - In a medium saucepan, heat chicken stock until hot, but not boiling. Turn off heat and keep the lid on the pot to keep the stock hot.
4 cups chicken or vegetable stock
Cook mushrooms - In a medium thick-bottomed pan or braiser, add 1 tablespoon of olive oil and 1 tablespoon of butter and cook on medium heat until the butter is melted. Add the mushrooms and cook until browned, about 4 minutes. Season with kosher or sea salt and freshly ground black pepper. Transfer the mushrooms from the pan to a bowl and set aside.
2 tablespoon olive oil, 2 tablespoon high-quality butter, 8 oz wild or crimini mushrooms, kosher or sea salt, freshly ground black pepper
Cook shallots and leeks - Add remaining oil and butter to the pan used for the mushrooms. Add shallots and leeks and cook on medium heat for about 4 minutes. Add rice and toss in the mixture until the rice is coated in the butter and oil mixture. Toast the rice for about 3 minutes. Add wine to the rice and give it a couple stirs. Once the wine is fully absorbed, add a ladle of broth and stir until it is absorbed. Continue this process one ladle at a time until all the stock is added, after about 20-30 minutes. Once the stock is added, the rice will be tender, but al dente.
1 shallot, 2 small leeks or one large leek, 1½ cups arborio rice, 1 cup dry white wine
Add mushrooms, truffles, and cheese - Remove the risotto from the heat and fold in mushrooms, truffle oil or truffles, and Parmigiano-Reggiano cheese. Top with chives and serve with Parmigiano-Reggiano cheese.
1 tablespoon black truffle puree or black truffle oil, ⅔ cup Parmigiano-Reggiano, chives
Video
Notes
Top Tips
Serve this dish immediately for optimal texture.
If the risotto seems dry, add a little more stock until it reaches a creamy consistency.
Be careful to not overcook the risotto or it will get mushy and no longer al dente.
If you use shiitake mushrooms, be sure to remove the stems before slicing. You can freeze the stems to make stock another time.
Storage
Refrigerate leftover risotto in an air-tight container for up to 3 days. Reheat leftover by steaming in a pan over low heat or microwave it in a microwave safe container until hot.