Truffle-Infused Wild Mushroom Risotto with Parmesan Crisp and Chive Oil

Ingredients

For the Risotto:

• 1 ½ cups Arborio rice

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 1 small shallot, finely diced

• 3 garlic cloves, minced

• ¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

• 5 cups vegetable or mushroom stock (kept warm)

• 1 ½ cups wild mushrooms (chanterelle, oyster, shiitake), cleaned and sliced

• ½ cup grated Parmigiano-Reggiano

• 1 tbsp mascarpone

• 1 tsp black truffle oil

• Salt and white pepper to taste

For the Parmesan Crisp:

• ½ cup finely grated Parmigiano-Reggiano

For the Chive Oil:

• ½ cup chopped fresh chives

• ¼ cup neutral oil (grapeseed or avocado)

• Pinch of sea salt

Garnish:

• Micro parsley

• Freshly shaved black truffle (optional)

• Cracked black pepper

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Instructions

Step 1: Prepare the Chive Oil

1. Blend chopped chives, neutral oil, and salt in a high-speed blender until smooth and vibrant green.

2. Strain through cheesecloth or fine mesh into a squeeze bottle. Set aside.

Step 2: Make Parmesan Crisp

1. Preheat oven to 375°F (190°C).

2. Line a baking tray with parchment. Spread cheese into thin circles (2–3 inches diameter).

3. Bake for 6–8 minutes until golden and lacy. Remove and cool on a rack.

Step 3: Sauté Wild Mushrooms

1. In a large sauté pan, heat 1 tbsp olive oil over medium-high.

2. Add mushrooms, season with salt, and cook until browned and tender, 5–7 minutes. Set aside.

Step 4: Start the Risotto Base

1. In a heavy-bottomed pan, melt butter over medium heat. Add shallots and cook 2–3 minutes until translucent.

2. Add garlic and stir for 30 seconds.

3. Stir in Arborio rice and toast for 1–2 minutes until the edges look translucent.

Step 5: Deglaze and Cook Risotto

1. Pour in white wine, stir constantly until nearly absorbed.

2. Begin adding warm stock, one ladle at a time, stirring gently and frequently. Wait until the liquid is mostly absorbed before adding more.

3. Continue for 18–20 minutes or until rice is creamy and al dente.

Step 6: Finish the Risotto

1. Fold in sautéed mushrooms.

2. Add grated Parmesan, mascarpone, and truffle oil. Season with salt and white pepper.

3. Stir until glossy and rich.

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Plating

1. Spoon risotto into a shallow bowl or plate.

2. Top with a Parmesan crisp at an angle for height.

3. Drizzle with chive oil in a circular motion.

4. Garnish with micro parsley and optional shaved truffle.

5. Add a twist of cracked pepper over the top for visual contrast.

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Professional Tips

• Use a wide saucepan to ensure even absorption and starch release.

• Stir consistently but not aggressively to prevent breaking down the rice.

• Do not rinse Arborio rice before cooking—it removes the essential surface starch.

• Finish with cold butter or mascarpone off heat for maximum silkiness.

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Wine Pairing
A full-bodied white like Chardonnay with light oak or a glass of aged Barolo enhances the earthy truffle and mushroom depth.

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Nutritional Breakdown (per serving)

• Calories: ~520

• Protein: 18g

• Fat: 25g

• Carbs: 50g

• Sodium: ~850mg

• Fiber: 3g

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Chef’s Notes
This dish is about balance: deep forest umami from mushrooms, nutty sharpness from the Parmesan, delicate acidity from white wine, and aromatic richness from truffle oil. Plated with attention to height, color, and contrast, it represents rustic ingredients elevated to fine-dining elegance.