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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.

Ingredients

  1. 1 ½ cups Arborio rice (risotto rice)
  2. 2 cups fresh black trumpet mushrooms (or other wild mushrooms, such as chanterelles or cremini), cleaned and sliced
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth (or chicken broth)
  6. 1 cup dry white wine (optional, can substitute with vegetable broth)
  7. 2 tablespoons olive oil or unsalted butter
  8. ¼ cup grated Parmesan cheese (optional for garnish)
  9. 1 tablespoon fresh thyme or parsley (optional, for garnish)
  10. Salt and pepper to taste
  11. 2 tablespoons fresh lemon juice (optional, for brightness)

Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the white wine (if using), stirring constantly until the wine is mostly absorbed by the rice.
  5. 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).
  6. Once the risotto is done, remove from heat and stir in the fresh lemon juice (if using) and Parmesan cheese for added richness.
  7. Serve the risotto warm, garnished with fresh herbs like thyme or parsley, and additional Parmesan if desired.

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/black-trumpet-risotto/