Main Courses

Black Trumpet Mushroom Risotto – How to Make the Perfect Risotto

Black Trumpet Mushroom Risotto
Black Trumpet Mushroom Risotto. Photo: Helena Kirk

Black Trumpet Mushrooms have a rich, nutty taste and are perfect in a risotto. This Black Trumpet Mushroom Risotto is made with fresh foraged Black Trumpet Mushrooms. Nevertheless, this kind of wild mushroom is perfect to dry, and some people even think that they are better when they are dried. Therefore, you are more than welcome to use dried Black Trumpet Mushrooms or other wild mushrooms for this Black Trumpet Mushroom Risotto recipe.

If you are looking for inspiration for other recipes with Black Trumpet Mushrooms, take a look at these Wild Mushroom Quesadillas with Black Trumpet Mushrooms and Funnel Chanterelles or my favorite autumn pasta: Creamy Autumn Pasta with Pumpkin and Black Trumpet Mushroom Sauce. If you have any questions related to this recipe, feel free to ask in the comments below. I would also appreciate it if you rated this recipe.

Bon appetite!


Black Trumpet Mushroom Risotto

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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
Black Trumpet mushroom risotto recipe
Bon appetite! Photo: Helena Kirk

3 Comments

  1. 5 stars
    Way cool! Some very valid points! I appreciate you writing this article plus the rest of the website is also very good. Betty Garrot Aubigny

  2. White wine is mentioned in the instructions but not the ingredients. So… how much wine is used?

    • helena Reply

      Hello!
      Thanks a lot for your feedback and I am so sorry for the mistake in the recipe. I have updated it now.

      Best regards,
      Helena

Write A Comment

Recipe Rating