Lobster Mushroom and Truffle Risotto

The aroma of truffles has to be on the best in the world.  Seriously, the best.

Last year, I took my 13-year-old niece to Italy for two weeks (I have been many times but this was a first for her…eyes wide open the whole time but that is another story, another post).  For our first meal after settling into the hotel and wandering San Marco, I ordered pasta with black truffles. When it arrived, she was gaga over the heavenly scent of the truffles, a few freshly shaved on top by the wonderful waiter. She took one bite and the pasta with truffles was hers….for the rest of the trip, she had truffles at least once a day (sometimes with every meal).  On eggs, in risotto, on pasta, in cheese, truffle oil on bread…..she couldn’t get enough and well, I couldn’t either so it was a happy culinary journey.

So, in honor of the truffle and wonderful memories of our trip, I layered this mushroom risotto with truffles. White and black truffles, a drizzle of La Tourangelle Infused White Truffle Oil or Black Truffle Oil and a dusting of D Dalla Terra Truffle Salt.  I get most of my spices and specialty seasonings at the Savory Spice Shop ~ they ship so check them out online (I also purchased my lobster mushrooms from Savory Spice).

We could eat this every night….the smell of truffles filled the kitchen and the layers of truffle in the dish were out of this world wonderful!

A basket of black truffles…

Black Truffles by David Loong

With so many varieties of mushrooms it was hard to decide what to use…I settled on lobster mushrooms for the wonderful flavor and the red color.

Mushrooms by Furtwangi

A risotto’s success is the right rice…carnaroli or arbario…nothing else will give you the creamy texture.

Risotto by Matthias Rhomberg

Carnaroli rice with dried black and white truffle…

White truffle oil and black truffle sea salt…

Finished dish with lobster mushrooms…

Recipe Notes:  The below is the original recipe.  I used red lobster mushrooms and added 1 tablespoon of black and white truffle and drizzled each bowl with white truffle oil and black truffle sea salt.

Recipe adapted from The Illustrated Kitchen Bible. Recipe link from Cookstr.

  • 4 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cups arborio or carnaroli rice
  • 6 cups vegetable stock or water, kept simmering
  • 4 tbsp butter, diced
  • 1lb (450g) cremini mushrooms, sliced
  • ½ cup freshly grated Parmesan


1. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.

2. Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock has run out.

3. Meanwhile, melt the butter in a pan over a medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.

4. Stir the mushrooms into the rice and turn off remove from the heat. Stir in the cheese and serve immediately.

Monica at Sweet Bites Blog hosts a weekly Gutsy Cooks Club group that gets together to create from The Illustrated Kitchen Bible.  Join us for a virtual dinner.

Also linked to Midnight Maniac, Sweet & Savory Meatless Monday,  Another Meatless Monday, Made By You Monday, Mouth-watering Monda, Eats Well with Other, Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home


8 responses to “Lobster Mushroom and Truffle Risotto

  1. I love your story, since I know how easy it is to get “stuck” with one ingredient in Italy.. my first trip (at 19 years old) it was Prosciutto on EVERYTHING! The next time (when I was 24) it was zucchini blossoms… then yes, I did have a truffle addition, when I actually decided to live there and happen to end up in the Piomonte area where they are found. Like your niece, I had to have it on everything. Your post brought that memory back. God, how I miss living there. Your risotto looks so good, and now I’m craving more – I have to remember to always make more in order to have leftovers!

    • Michelle

      Thanks for the comment…I so envy anyone who has had the opportunity to live in Italy like you did…we go several times a year and try new cities. Aside from the trip with my niece, the next best memory was a villa on the Amalfi coast for 10 days…oh, that was heaven…taking the local bus to small markets and other villages, walking to a small market (and I mean small, the size of a US closet) that had everything and more one could need for a 5 star dinner. I cried when we boarded the plane in Rome for home. My grandparents are from Italy (both sides) and I tried for dual citizenship but both great grandfather’s were naturalized in the US and therefore, it was not possible. Oh, how I wish Grandpa Pietro (Rossi) had not done that! One day I will live the dream of a small second home there!

  2. Carole

    Oh how I remember this trip and her “addiction” to truffles. You know how much I love Italy and would love to live there. Thanks for the memory.

  3. Hi Michelle,
    I just loved your adventure and the Lobster Mushroom and Truffles is such an elegant dish. Thank you so much for sharing and have a nice day!

  4. Wow! I have never had black truffles. They sound amazing! Your recipe sounds amazing too! I have every intention of visiting Italy and eating black truffles…..well….to start with! Such food fun!

  5. I’d like to take a forkful right out of the screen. That looks amazing!

  6. so great..i remember introducing my 9 year old niece to truffled gnocchi in italy years ago. she reacted the same exact way. i think we are quite nice aunties 🙂 thank you for sharing this amazing recipe and story with tuesday night supper club.

  7. Pingback: A Meatless Journey, New Cookbooks and Chickpea Spinach Stew « {On and Off My Plate}

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