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, white wine and vegetable stock. You are also more than welcome to use this recipe for other wild or cultivated mushrooms.
Dried mushrooms can also be used, just note that they need to soak in water before use.
Black Trumpet Mushroom Risotto
- 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
- 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.