World's Priciest Mushroom & Truffle Risotto

truffle oil

🥗Healthier: mushroom oil

💰Cheaper: olive oil

Mushroom oil provides a similar earthy flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is less expensive than parmesan.

Chop 100 grams of morel mushrooms, keeping six or eight for plating.

Chop chanterelle mushrooms, keeping a few for plating.

Dry the chanterelle mushrooms with paper towels to reduce water content.

Chop fresh parsley for garnish.

Chop onion to a desired size, keeping them consistent.

Grate parmesan cheese using a microplane.

Grate truffle using a microplane.

In a non-stick pan, heat olive oil and sauté the mushrooms until cooked and caramelized on high heat.

Add a bit of salt to the mushrooms, but not too much as seasoning will be done later.

In another pan, heat olive oil and a bit of water, then melt the butter.

Sweat the onions until translucent, being careful not to burn them.

Add arborio rice and toast it until hot but not burnt.

Add white wine and mix for 2-3 minutes until the alcohol is vaporized.

Start adding stock while cooking on medium heat, stirring constantly to prevent burning.

After 6 minutes of stirring, add grated truffle and mix well.

Near the end of cooking, add the sautéed mushrooms.

Check for doneness; the rice should be cooked but still have a slight crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens