Black Trumpet Mushroom Risotto

Black Trumpet Mushroom Risotto

Indulge in the rich and earthy flavors of black trumpet mushrooms with our exquisite Black Trumpet Mushroom Risotto recipe. This creamy and comforting dish combines tender Arborio rice with savory black trumpet mushrooms, creating a luxurious Italian-inspired meal that’s perfect for any occasion. With simple ingredients and easy-to-follow instructions, you can elevate your culinary skills and treat your taste buds to a truly delightful dining experience. Whether you’re cooking for a special dinner party or simply craving a cozy homemade meal, this Black Trumpet Mushroom Risotto is sure to impress.


  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup black trumpet mushrooms, cleaned and chopped
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. In a saucepan, heat the broth over medium heat until simmering. Keep it warm on the stove.
  2. In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
  3. Add the Arborio rice to the skillet and stir to coat with the butter, onion, and garlic mixture. Toast the rice for 1-2 minutes.
  4. Pour in the white wine and stir until it has been absorbed by the rice.
  5. Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more.
  6. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
  7. In the last 5 minutes of cooking, add the chopped black trumpet mushrooms to the risotto and stir to incorporate.
  8. Once the risotto is cooked to your desired consistency, remove it from the heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
  9. Serve the risotto hot, garnished with freshly chopped parsley.


  • Be sure to clean the black trumpet mushrooms thoroughly to remove any dirt or debris before chopping and cooking.
  • Risotto should be stirred frequently while cooking to ensure the rice cooks evenly and becomes creamy.


Keywords: Black Trumpet Mushroom Risotto