Ingredients
- 11 ounces figs
- 1 ounce black truffle mushroom(s)
- 1 cup rice
- 3 cups vegetable stockor chicken stock
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 tablespoon truffle oil
- 1 clove garlic
- 2 shallot
- 1/2 cup white wine
- 2 tablespoons Parmigiano Cheeseor parmesan
- 1/2 teaspoon oregano
- to taste salt
- to taste fresh cracked pepper
Crispy Nuts
- 1 cup walnut(s)
- 1 tablespoon white wine vinegar
- 2 tablespoons honey
- to taste salt
- to taste chili pepper
Truffle Mushroom Risotto recipe is a luxurious dish that pairs creamy, comforting risotto with the earthy, aromatic flavor of black truffles and sweet figs.
A drizzle of truffle oil elevates its aroma, creating a sophisticated, indulgent meal that’s surprisingly approachable. Variations like Truffle Mushroom Risotto with figs and walnuts add a sweet, nutty contrast, making it perfect for casual dinners or special occasions. This risotto strikes the perfect balance between umami richness and natural sweetness.
Recipe Video
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Recipe steps
Step 1. Prepare crispy walnuts3 minutes In a small skillet, combine chopped walnuts, honey, white wine vinegar, salt, and chili flakes. Toast nuts in the preheated oven to 350°F (175°C) for 10 minutes until golden and aromatic. Let them cool on a tray. |
Step 2. Sauté aromatics5 minutes In a large pan, heat olive oil and butter over medium heat. Add chopped shallots and chopped garlic; sauté 2-3 minutes until translucent. Add rice and stir 1-2 minutes to coat grains with oil and butter. Add oregano. |
Step 3. Deglaze with wine, Cook the risotto20 minutes Gradually add warm vegetable stock, one ladle at a time, stirring constantly and letting the rice absorb the liquid before adding more. Continue cooking for 18-20 minutes. Pour in white wine and cook until fully absorbed. Grate Parmigiano Reggiano cheese. Rice should be creamy and al dente. |
Step 4. Add figs and truffles3 minutes Gently fold in sliced figs and sliced black truffle mushroom. Season with salt, and pepper to taste. Remove from heat and drizzle truffle oil, stirring gently to combine. |
Step 5. Serve1 minute Spoon risotto onto plates and top with crispy walnuts and sliced fresh figs. |
Which season is this recipe best for?
The best season for making Truffle Mushroom Risotto largely depends on the availability of fresh truffles and figs. Black truffle mushrooms are typically in season from late autumn to early winter, around November to March.
Figs are usually harvested in late summer through early fall, but dried or preserved figs are available year-round and work perfectly for this recipe.
The risotto itself can be enjoyed any time of the year, but for peak freshness and flavor, aim to prepare it when truffles are at their prime and figs are abundant. You can also use seasonal mushrooms, such as cremini or shiitake, which can further enhance the dish’s depth.
Where can I buy the ingredients for this recipe?
High-quality ingredients make all the difference for Truffle Mushroom Risotto. Fresh truffle mushrooms can be found at specialty grocery stores, high-end markets, or online gourmet food retailers.
If fresh truffles are unavailable, truffle oil or preserved truffle slices are good alternatives.
Figs and walnuts are widely available at farmers’ markets or grocery stores.
For the rice, choose arborio or carnaroli, which are traditional risotto varieties.
Olive oil, truffle oil, butter, garlic, shallots, white wine, vegetable stock, oregano, salt, and pepper are pantry staples that can be sourced at most supermarkets.
Specialty shops may also carry artisanal truffle oil and organic walnuts, which elevate the flavor of the dish.
Can I substitute the ingredients in this recipe?
Yes, substitutions can be made, but they slightly change the flavor of risotto.
If black truffle mushrooms are not available, other edible truffles like summer truffle can be used, or a few drops of high-quality truffle oil can mimic the truffle aroma.
Figs can be substituted with dried apricots or dates to maintain the sweet contrast.
If you prefer a different nut, pecans or hazelnuts work well in place of walnuts for the crispy topping.
For dairy-free variations, vegan butter or olive oil can replace regular butter.
White wine can be substituted with apple cider vinegar diluted in water if you need a non-alcoholic option. Just keep in mind that the key is to maintain the balance of sweet, earthy, and nutty flavors.
Can I make this recipe part of a menu?
Absolutely. Truffle Mushroom Risotto is versatile and can be served as a main course or a decadent side.
For a dinner party, it pairs beautifully with roasted meats, juicy Pan Fried duck Breast or Ducth Oven Whole Roast Chicken, or Pecan Crusted Salmon.
For vegetarian menus, consider pairing it with roasted root vegetables or Pumpkin Feta Cheese Salad.
For a dessert, you can serve Apple Cinnamon Cake or Stunning Raspberry Pavlova.
Which drinks would you pair it with?
Truffle Mushroom Risotto pairs best with drinks that complement its earthy, creamy richness.
A light to medium-bodied Portuguese red like Douro or Alentejo blends beautifully with the earthy mushrooms and truffle, while a crisp Vinho Verde or Encruzado white offers a refreshing contrast to the creamy, nutty, and sweet elements.
For non-alcoholic options, sparkling water with a twist of lemon or a lightly brewed herbal tea, such as chamomile, can cleanse the palate between bites.
When serving Truffle Mushroom Risotto with figs and walnuts, a sweet dessert wine can complement the fig notes beautifully.
How long can I store this recipe leftovers?
Risotto is best enjoyed fresh, but leftovers can be stored properly. Place the risotto in an airtight container and refrigerate for up to 2-3 days.
When reheating, add a splash of vegetable stock or water and gently warm it over low heat to restore the creamy texture.
Avoid microwaving at high heat, as it can make the rice dry and lose its creaminess.
If you have leftover crispy walnuts, store them separately in a sealed bag to retain their crunch. Reheat the risotto just before serving and add fresh truffle oil or shaved truffle for the best flavor.
Recipe tips & tricks
Here are my tips on how to make this gourmet risotto with truffle:
- Lightly toast the rice in olive oil before adding any liquid. This step deepens the flavor and helps the grains retain a slightly firm texture.
- Pour warm vegetable stock gradually, one ladle at a time, letting the rice fully absorb it before adding more. This technique ensures a creamy, luscious risotto without overcooking the grains.
- Sweet figs and crunchy walnuts should enhance risotto flavor.
- Add truffle oil or shaved truffle just before serving to maintain its aroma and delicate flavor.
- Consider finishing with extra shaved truffle, truffle oil, fresh figs, and nuts.
This Truffle Mushroom Risotto with figs and walnuts is more than just a meal – it’s an experience. It is a harmonious combination of aromatic truffles, sweet figs, and crunchy walnuts. Pure indulgence!
