Why You’ll Love This Recipe

The earthy flavor of black trumpet mushrooms adds depth and complexity to the creamy risotto
A comforting dish that’s rich and indulgent without being overwhelming
A great way to enjoy mushrooms in a refined, yet simple preparation
Perfect for vegetarian or vegan meals (with a few easy substitutions)
Ideal for a special dinner or a cozy evening at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups Arborio rice (risotto rice)
2 cups fresh black trumpet mushrooms (or other wild mushrooms, such as chanterelles or cremini), cleaned and sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional, can substitute with vegetable broth)
2 tablespoons olive oil or unsalted butter
¼ cup grated Parmesan cheese (optional for garnish)
1 tablespoon fresh thyme or parsley (optional, for garnish)
Salt and pepper to taste
2 tablespoons fresh lemon juice (optional, for brightness)

Directions

In a medium saucepan, keep the vegetable broth warm over low heat.
In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until the onions are translucent and fragrant.
Add the black trumpet mushrooms to the skillet and cook for another 5-7 minutes, until they are soft and have released their moisture. Season with salt and pepper to taste.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors of the mushrooms and onion.
Pour in the white wine (if using), stirring constantly until the wine is mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring constantly and letting the liquid be absorbed before adding more. Continue adding broth and stirring for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite to it (al dente).
Once the risotto is done, remove from heat and stir in the fresh lemon juice (if using) and Parmesan cheese for added richness.
Serve the risotto warm, garnished with fresh herbs like thyme or parsley, and additional Parmesan if desired.

Servings and timing

Serves 4 as a main dish or 6 as a side
Prep time: 10 minutes
Cook time: 30–40 minutes

Variations

Other mushrooms: If you can’t find black trumpet mushrooms, feel free to substitute with other mushrooms like cremini, shiitake, or chanterelles for a similar earthy flavor.
Vegan version: For a vegan risotto, use olive oil instead of butter and skip the Parmesan or use a dairy-free alternative.
Herb variations: Experiment with fresh herbs like rosemary, sage, or tarragon for added flavor.
Add-ins: You can mix in sautéed greens like spinach or kale, roasted butternut squash, or toasted nuts like pine nuts or walnuts for extra texture.
Truffle oil: For an even more indulgent touch, drizzle a little truffle oil on top of the risotto before serving.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Risotto is best enjoyed fresh, but to reheat, add a splash of broth or water and gently warm it over low heat, stirring to bring back the creamy texture.
This dish doesn’t freeze well as the rice tends to become mushy once frozen and thawed.

FAQs

Can I use dried black trumpet mushrooms instead of fresh?

Yes, you can use dried black trumpet mushrooms. Be sure to rehydrate them in warm water for about 20 minutes, then strain and use them in the recipe, adding the mushroom liquid to the broth for added flavor.

Can I substitute other types of rice for Arborio?

Arborio rice is preferred for risotto because of its high starch content, which creates the creamy texture. If you can’t find it, you can try Carnaroli or Vialone Nano rice, which are also good risotto varieties.

How do I know when the risotto is done?

The risotto is done when the rice is al dente (tender but still with a slight bite) and the texture is creamy. You may need to taste a few grains to ensure it’s cooked to your liking.

Can I make this risotto ahead of time?

Risotto is best served immediately after cooking, as it tends to lose its creamy texture once cooled. However, you can prepare the mushrooms and broth mixture ahead of time, then cook the rice and finish the dish just before serving.

Can I make this risotto without wine?

Yes, you can substitute wine with additional vegetable broth or even a splash of white vinegar for acidity.

Can I make risotto without stirring constantly?

While stirring constantly helps release the rice’s starches and creates a creamy texture, you can stir it every few minutes instead. The texture may not be as creamy, but it will still taste delicious.

Can I add protein to this dish?

Absolutely! For added protein, try adding sautéed shrimp, chicken, or even grilled tofu to the risotto.

Is this recipe gluten-free?

Yes, risotto made with Arborio rice is naturally gluten-free, making it a great option for those following a gluten-free diet.

Conclusion

Black Trumpet Risotto is a comforting, rich, and flavorful dish that brings out the best of earthy mushrooms and creamy rice. The addition of fresh herbs and a squeeze of lemon juice brightens the flavors, making this risotto an elegant yet simple meal. Whether you’re serving it as a main course or as a side to complement a larger meal, this risotto will surely be a hit at your table.

Black Trumpet Risotto

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Black Trumpet Risotto is a creamy, savory dish combining earthy black trumpet mushrooms with tender Arborio rice. This rich, indulgent meal is perfect for special occasions or a comforting dinner.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes
Yield: Serves 4 as a main dish or 6 as a side
Category: Main Course
Method: Sautéing
Cuisine: Italian

Instructions

In a medium saucepan, keep the vegetable broth warm over low heat.

In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until the onions are translucent and fragrant.
Add the black trumpet mushrooms to the skillet and cook for another 5-7 minutes, until they are soft and have released their moisture. Season with salt and pepper to taste.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors of the mushrooms and onion.
Pour in the white wine (if using), stirring constantly until the wine is mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring constantly and letting the liquid be absorbed before adding more. Continue adding broth and stirring for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite to it (al dente).
Once the risotto is done, remove from heat and stir in the fresh lemon juice (if using) and Parmesan cheese for added richness.
Serve the risotto warm, garnished with fresh herbs like thyme or parsley, and additional Parmesan if desired.

Notes

Dried black trumpet mushrooms can be used instead of fresh. Rehydrate them in warm water for 20 minutes before using.
Substitute white wine with vegetable broth or white vinegar for a different flavor.
For a vegan version, use coconut oil instead of butter and skip the cheese or use a dairy-free alternative.
This dish is naturally gluten-free, as Arborio rice is gluten-free.
Risotto is best served immediately. If making ahead, reheat with a little broth or water to bring back the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 750mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg