Wild Mushroom & Truffle Crunch Risotto

Serves: 4
Time: ~35 minutes

Why this works
Sobelini Truffle already brings porcini, fried garlic, parmesan, fennel, chili, and truffle oil—so it acts as seasoning, fat, and finishing oil all at once. You’re layering mushrooms on mushrooms, then lifting it with crunch and heat at the end.

Ingredients

• 1 cup Arborio rice
• 4 cups warm chicken or mushroom stock (keep hot but not boiling)
• 1 small shallot, finely minced
• 2 tbsp olive oil
• 1 cup mixed mushrooms (cremini, shiitake, oyster), sliced
• ⅓ cup dry white wine
• ¼ cup finely grated Parmigiano Reggiano
• 3 tbsp Sobelini Pizza Crunch – Truffle
• Kosher salt
• Fresh cracked black pepper
• Optional: 1 tbsp unsalted butter (for extra richness)
  
  

Instructions

1. Warm the stock
Keep your stock in a small saucepan over low heat.
Risotto cooks evenly when the liquid you add is hot—cold stock shocks the rice and slows starch release.

2. Build the base
In a wide, heavy-bottom pan, heat olive oil over medium heat.
Add shallot with a pinch of salt and cook 2–3 minutes until soft but not browned.

Add mushrooms and increase heat slightly.
Let them cook undisturbed for a minute before stirring—this helps them brown instead of steam. Cook 5–6 minutes until deeply caramelized. Season lightly. You want color here. That’s flavor.

3. Toast the rice
Add Arborio rice directly into the pan. Stir continuously for 1–2 minutes until the grains look slightly translucent around the edges.
This step:

• Coats the rice in fat

• Helps control how starch releases

• Prevents mushy risotto

4. Deglaze
Pour in white wine.
Stir until almost fully evaporated—about 1–2 minutes.
The pan should look nearly dry but not scorched.

5. Cook the risotto properly
Add warm stock ½ cup at a time.
Stir gently but consistently.
Wait until the liquid is mostly absorbed before adding the next ladle.
This takes about 18–22 minutes total.

You’re looking for:

• Rice that is tender but still slightly firm in the center
• A creamy, flowing consistency (not stiff, not soupy)

Taste at the 15-minute mark and adjust salt carefully (remember Sobelini and Parm both bring salt).

6. Finish (Do NOT rush this step)
Remove the pan from heat.
Stir in:

• Parmigiano
• Optional butter (for extra silkiness)

Then fold in 3 tablespoons Sobelini Truffle.

Important:
Adding Sobelini off heat preserves:

• Truffle aroma
• Fried garlic texture
• Chili brightness
  
  

If you cook it too long, you dull it.

7. Adjust texture
If the risotto tightens too much, add 1–2 tablespoons of hot stock and stir.
The final texture should slowly spread on the plate—not sit in a mound.

8. Plate like a chef
Spoon into shallow bowls.
Tap the bottom of the bowl to let it relax outward.

Finish with:

• 1 small spoon of extra Sobelini Truffle
• Fresh black pepper
• Optional shaved Parm