Porcini Risotto with White Truffle Oil

Featured by Muratie Wine Estate in the International Wine Club.


Rich and decadent, this porcini risotto will be a recipe you come back to again and again! Pair this with a nice, well-rounded Shiraz.

Yield: 4 - 6
Prep Time: 60 Minutes
Cook Time: 30 Minutes


• 1 packet (500g) risotto rice
• 2 cups dried porcini
• 2 cups white wine
• 8 cups chicken stock
• 4 onions finely diced
• 6 cloves garlic finely chopped
• 2 sticks butter
• 2 cups grated Parmesan
• 1 Tbs. white truffle oil
• 1 cup chives, roughly chopped


Put the dried mushrooms in the stock with the wine and allow to sit in a warm place for approximately 1 hour. Drain the liquid and put to the side.

Roughly chop the porcini. Melt the butter in a separate pot and sauté the onions and garlic until translucent. Add the porcini and then the rice and fry for five minutes. Add the mushroom stock, just a cup at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked (Approximately 15 - 20 minutes).

Remove from the heat and stir in the grated Parmesan and truffle oil. Garnish with chopped chives, some shaved Parmesan and a further drizzle of truffle oil.