Creamy, comforting mushroom risotto enriched with aged truffle graviera. An easy yet elegant recipe, perfect for sharing special moments.
Ingredients (serves 2)
-
200 g risotto rice (Arborio or Carnaroli)
-
500 ml hot vegetable or chicken stock
-
300 g mushrooms (oyster, white mushrooms, or porcini), sliced
-
1 small onion, finely chopped
-
1 garlic clove, finely chopped
-
2 tbsp olive oil
-
50 ml dry white wine
-
1 pack (125 g) Bliss Point aged black truffle graviera, grated
-
1 tsp truffle oil
-
2 tbsp butter
-
Freshly ground black pepper
-
Salt, to taste
👩🍳 Instructions
-
Heat the stock in a saucepan and keep it warm over low heat.
-
In a pan, sauté the mushrooms with 1 tbsp olive oil and a pinch of salt until they release their moisture and turn golden, about 4–5 minutes. Remove from the pan and set aside.
-
In a large pan or pot, heat the remaining olive oil over medium heat. Add the onion and sauté until translucent, about 3–4 minutes, then add the garlic and cook for 1 more minute.
-
Add the risotto rice and stir well for 2–3 minutes, allowing it to lightly toast and release its aroma.
-
Pour in the white wine and stir until the alcohol has evaporated.
-
Lower the heat and begin adding the hot stock, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. This process takes about 16–19 minutes.
-
When the rice is al dente and the risotto has a creamy texture, remove from the heat. Stir in the mushrooms, half of the truffle graviera, and the butter. Mix gently until melted and well combined. Season with freshly ground black pepper.
🍽 Serving
Serve immediately and top with the remaining truffle graviera, allowing it to melt gently over the hot risotto for a rich, aromatic finish.
Enjoy with a glass of chilled dry white wine, shared with someone special — for the ultimate Bliss Point experience.