Mushroom and Truffle Risotto

At Ditalia, we know that everyone loves risotto, but many are intimidated by the process. We say, don't worry! Risotto is all about simplicity and patience -- and both are qualities any cook can embody! 

Risotto achieves its texture from constant stirring and the gradual addition of chicken broth -- no need to add heavy cream or an excessive amount of cheese, though a touch of Parmigiano Reggiano can be nice. We prefer to make our risotto with Carnaroli Rice; it has a longer grain than arborio and a texture that's a little bit more al dente. To finish, we add a little Conserve Della Nonna Mushroom and Truffle Tapenade to taste, and a sprinkle of Sabatino Truffle Zest to add earthy flavor to this classic risotto. Piranske Soline Salt Flowers add a bright salinity to finish.

This recipe features our Italian Risotto Gift Box -- everything you'll need to make this mushroom and truffle risotto.


Serves 4-6 


2 cups Carnaroli Rice
8 cups low-sodium chicken broth
1/2 cup dry white wine 
2 tablespoons unsalted butter
2 tablespoons Frantoio D'orazio Extra Virgin Olive Oil
2 medium cloves garlic (grated) (about 2 teaspoons)
1 small minced shallot
3 ounces finely grated Bertozzi Parmigiano Reggiano
Kosher salt and freshly ground pepper 

Chopped Parsley or Thyme Springs (to garnish)
4-5 tbsps La Conserve Della Nonna Mushroom & Truffle Tapenade (added to taste)
Sabatino Truffle Zest and Piranske Soline Salt Flowers (sprinkled on to finish)



    1. Warm broth in a medium sauce pan. Heat until broth reaches a bare simmer.

    2. When broth is warm, heat butter and Frantoio D'Orazio extra virgin oil in a heavy 12-inch skillet over medium-high heat. Stir until mixture is fragrant and foamy (no browning should take place). 

    3. Next, add grated garlic and minced shallots, and cook until just aromatic. Add rice and toast, stirring until the Carnaroli rice has begun to take on a light golden color and nutty aroma (about 5 minutes). 

    4. Deglaze with a splash of white wine. Allow wine to evaporate, waiting until pan is nearly dry.

    5. Give broth a stir and pour in a 1/2 cup. Increase heat to high and heat until simmering. Reduce heat to lowest possible setting, maintaining a simmer, and stir rice. The liquid should be mostly evaporated before it's time to add another 1/2 cup of broth -- your wooden spoon should leave a dry path behind it as you stir. The key is to only use as much broth as needed to cook the Carnaroli rice, allowing the rice's starch and broth to develop a rich sauce.

    6. Begin to taste rice after about 15 minutes. The rice will be finished when it is just al dente and a thick porridge-like sauce has developed (about 20-30 minutes). Push some risotto into the middle of the pan with a wooden spoon -- it should slowly seep back towards the sides. Remove pan from heat.

    7. Off heat, integrate finely grated Parmigiano Reggiano, just enough to impart its nutty flavor. Mix in Mushroom and Truffle Tapenade a tablespoon at a time, tasting as you go. 

    8. Season to taste with Piranske Soline Salt Flowers, pepper, and Sabatino Truffle Zest. Garnish with parsley and thyme sprigs, and add a final sprinkle of parmigiano, if desired. Serve on warm plates.

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