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Mushroom Risotto

mushroom risotto

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


  • For:
  • 4 servings
  • Preparation: 5 min
  • Cooking: 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.




2 Replies to “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?

    1. 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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