Wild Mushroom and Truffle Risotto with Gorgonzola Crumbles

Recipe Date: Jul 13, 2022
Serving Size: 4
Difficulty: Easy
Measurements: Metric


  • 500g risotto rice
  • 500g wild/forages mushrooms
  • 100g butter
  • 1 small onion, finely chopped
  • 5ml chopped garlic
  • 2.5ml fresh or dried thyme
  • 100ml olive oil
  • 150ml white wine
  • 1L vegetable stock
  • 200ml fresh cream
  • 100g grated parmesan
  • Salt and pepper, to season
  • Squeeze of lemon
  • 10ml chopped chives
  • Truffle oil, to drizzle over
  • 80g gorgonzola, crumbled


Gently fry the onion in olive oil and butter until translucent, and then add the garlic, thyme and 250g wild mushrooms. Once the mix is lightly golden, add the risotto rice and sauté for a few minutes to coat well.

Add the white wine and cook for a few minutes. Slowly start adding the vegetable stock, ladle by ladle, and stirring until the rice is al dente.

Finish off with the cream, parmesan, seasoning and a generous squeeze of lemon.

In another frying pan, melt 50g butter and add the remaining mushrooms. Sauté until lightly golden, then season, squeeze with lemon and mix in the chives.

Spoon the risotto into a bowl and top with sautéed mushrooms. Drizzle with truffle oil and top with blue cheese crumbles. Serve with a glass of Paul Cluver Piot Noir and happy feasting!