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truffle-risotto-recipe @Masdaugustine

Truffle Risotto

Creamy and rich Risotto with crème fraiche, mushrooms and parmesan and delightfully garnished with decadent truffles. If you haven't tried truffles before then this is the dish for you.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Lunch Dish, Main Dish, Side Dish
Cuisine French, Provencal
Servings 4 people


  • 1 Small black truffle
  • 1 Large shallot finely chopped
  • 125 ml Crème fraiche
  • 500 ml Chicken stock
  • 200 g Arborio rice
  • 150 ml Dry White Wine
  • 100 g White mushrooms finely chopped
  • 2 mushrooms sliced
  • 2 tbls Grated Parmesan
  • olive oil
  • 1 tbls Butter
  • Ground Pepper
  • Sea Salt
  • 2 mushrooms sliced
  • 2 tbls Grated Parmesan
  • olive oil
  • 1 tbls Butter
  • Ground Pepper
  • Sea Salt


  • Gently sweat the chopped shallot in a pan with the butter until translucent, but not coloured.
  • Add the rice and cook for a few moments until coated with butter and shiny.
  • Add the dry white wine and cook until fully absorbed.
  • Meanwhile heat the chicken stock in a pan and, when the wine is completely absorbed into the rice, start adding the hot chicken stock a little at a time and reduce the heat to a low simmer.
  • Continue adding the stock, stirring occasionally, until all the stock has been absorbed.
  • The finished risotto should be rich and creamy, but the grains of rice should still have a slight bite.
  • While the risotto is cooking, sauté the 100g of chopped white mushrooms in butter until soft and cooked through.
  • Add salt and pepper to taste.
  • Remove from the heat and set aside.
  • When slightly cooled add the crème fraiche.
  • Sauté the sliced mushrooms until slightly crispy and set aside as your garnish.
  • To finish the risotto stir in the crème fraiche and mushroom mixture, the grated parmesan and add salt and pepper to taste.
  • Add 1 tbls of finely grated truffle to the risotto and mix in gently, then taste and add more if you prefer a stronger flavour.
  • Using a sharp knife (or truffle knife if you have one) cut thin wafers of truffle for decoration.


Serve the risotto on warm plates and then top off each serving with the truffle wafers and sliced mushrooms. I also gentle sauté a few scallops for extra flavour and place these on the top.
Tried this recipe?Let us know how it was!