Arborio, Carnaroli and Vialone Nano are classic Italian risotto rice. This version creates a rich base of Porcini Mushrooms, sweet peas and a finish of aromatic White Truffle Oil.

Prep time: 5 min

Cook time: 40 min

Total time: 45 min

Truffled Porcini Risotto with Peas
Copyright Recipe © 2020 Woodland Foods


Makes 6 to 8 servings


  1. Soak mushrooms in hot water for 20 minutes to rehydrate. Drain mushrooms, reserving liquid. Dice mushrooms and set aside.

  2. Heat stock in saucepan and keep warm.

  3. Heat butter in large saucepan over medium heat. Add onion and garlic, cook until translucent, about 5 minutes. Add rice and stir well to coat. Add wine, and cook, stirring, until liquid is absorbed.

  4. Slowly add 1/2 cup stock, stirring constantly until liquid is absorbed. Add mushroom soaking liquid and chopped mushrooms, and stir well. Continue stirring and adding hot broth, 1/2 cup at a time. This should take 20 minutes. When about 1 cup broth remains, add frozen peas, and continue adding broth until risotto is creamy and rice grains are still slightly firm.

  5. Remove from heat and stir in cheese. Season to taste with salt and black pepper. Drizzle small amount of truffle oil over risotto and serve immediately.