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LXV Wine Paso Robles California Bordeaux
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Truffle Mushroom Risotto
LXV Recipe

Truffle Mushroom Risotto

By Neeta Mittal
Prep10 mins
Cook15 mins
Serves2
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Neeta's Pairing

Make it the LXV way

Spice blend

LXV Nuit de Truffe Spice Blend

An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate…

Creamy mushroom risotto folded with Nuit de Truffe just before serving, finished with Parmesan.

Ingredients

  • 1 cup sliced mushrooms
  • 2 cups cooked risotto
  • 2 tbsp butter, divided
  • ¼ cup grated Parmesan
  • 1 tsp Nuit de Truffe

Method

  1. Heat a skillet over medium heat.
  2. Add 1 tbsp butter and the sliced mushrooms.
  3. Sauté for 5–7 minutes, until browned and their moisture has mostly cooked away.
  4. Reduce the heat to medium-low.
  5. Add the cooked risotto and remaining 1 tbsp butter.
  6. Stir gently until hot and creamy. If needed, loosen with a spoonful of water or broth.
  7. Stir in the Parmesan.
  8. Remove from the heat and fold in 1 tsp Nuit de Truffe.
  9. Divide between two warm bowls and serve immediately.
  10. Finish with a little extra Parmesan on top, if desired.

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https://www.lxvwine.com/recipes/truffle-mushroom-risotto/ · LXV Wine, Paso Robles