Black Truffle Risotto with Champagne by Ricky Mandle

by Ricky Mandle
Black Truffle Risotto with Champagne by Ricky Mandle



  1. Heat the vegetable broth.
  2. Sauté the cut mushrooms to quarters 2-3 minutes with olive oil, remove it from heat and save them for later.
  3. Sauté the onion in olive oil, in a medium pan over medium heat until it is transparent, 4-5 minutes.
  4. Add the rice and stir for 2 minutes.
  5. Pour the champagne, stir and let evaporate.
  6. Pour the broth little by little, stirring constantly, and only add broth again when all the previous liquid is absorbed.
  7. Repeat until the rice is “al dente”, 15-18 minutes depends on the variety and brand.
  8. After 13 minutes, or a few minutes before finishing the cooking of the rice, add the cooked mushrooms and mix.
  9. Turn off the heat and let stand 1 minute.
  10. Add the Black Truffle & Mushrooms Sauce and mix well.
  11. Add the Parmesan cheese and mix.
  12. Salt and pepper to taste.
  13. Serve hot with a drizzle of Black Truffle Oil and chopped chives for decoration.


Sign up for delicious recipes, exclusive offsers, original stories, activism awareness & much more.

Your Shopping Cart

No products in the cart.