Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or mushroom stock, warmed
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz mixed wild mushrooms (cremini, shiitake, oyster)
- 1 tsp cordyceps mushroom powder (or sub reishi for earthiness)
- ½ cup dry white wine
- ¼ cup freshly grated parmesan
- 1 tbsp truffle oil
- Salt and freshly ground black pepper to taste
- Few edible gold flakes or black truffle shavings for garnish
Instructions
- In a medium saucepan, keep stock warmed over low heat.
- In a large skillet or Dutch oven, heat olive oil and 1 tbsp butter over medium heat. Add shallot and garlic, sauté until soft (2–3 min).
- Add mixed mushrooms and cook until browned (5–7 min). Stir in cordyceps powder.
- Add Arborio rice and toast for 1–2 min, stirring constantly.
- Pour in white wine and stir until fully absorbed.
- Begin adding warm stock, ½ cup at a time, stirring frequently until each addition is absorbed before adding more (about 20–25 min total).
- When rice is creamy and al dente (tender with slight bite), remove from heat.
- Stir in remaining 1 tbsp butter and parmesan. Season with salt and pepper.
- Serve warm, drizzled with truffle oil and garnished with gold flakes or truffle shavings.
Notes
- For authenticity, cordyceps mushroom powder can be found online or replaced with lion’s mane or reishi for similar earthy depth.
- This dish is vegetarian — ensure your stock is too if strict.
- Avoid over-stirring early on; constant stirring after wine addition builds creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 298 Kcal
- Sugar: 4 g
- Sodium: 412 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 24 mg
