Mushroom Risotto

mushroom risotto
Mushroom Risotto
mushroom risotto 150x150 - Mushroom Risotto

Rich, creamy risotto with shitake and porcini mushrooms and a touch of truffle flavor…


For: 4 servings
  • 4 cups chicken broth
  • 2 Tbsp unsalted butter
  • 1/2 cup minced onion
  • 4 Tbsp Urban Accnet Mushroom Truffle Hunt
  • 3/4 cup risotto rice
  • 1/4 cup dry white wine
  • 1 Tbsp soy sauce
5 min
45 min
Ready in:
50 min


  1. In medium saucepan, bring chicken broth to a boil.
  2. In another saucepan, melt butter over low heat and saute onion and Mushroom Truffle Hunt until onion is translucent, about 2 min.
  3. Stir in risotto rice, wine and soy sauce, bring to a boil.
  4. Add all but 1/2 cup of broth, reduce heat and simmer uncovered for about 20 min, stirring occasionally.
  5. Add remaining 1/2 cup of broth and heat through.
  6. Rice should be al dente, but not crunchy, and any remaining liquid should be creamy.
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2 thoughts on “Mushroom Risotto

  1. I made the Mushroom Truffle Risotto according to directions on the bottle of Mushroom Truffle Hunt. However, it was very salty, even tho I did not add anything extra and used low sodium chicken broth as well as low sodium soy sauce. When it called for 4 T I used 4 tablespoons of the blend. Was it supposed to be teaspoons?

    • Hi Madeline, Mushroom Truffle Hunt does have some salt in the blend. The recipe has been tested several times and 4 TBSP is correct. If you decide to make the recipe again, try 2 TBSP of mushroom truffle hunt to start and add more if you need it.

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