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Wild Chanterelle & Morel Risotto with Fresh Shaved Black Summer Truffles

Prep Time 5 mins
Cook Time 30 mins


  • Cutting Board
  • Knife
  • Truffle Shaver
  • Pot
  • Deep Pan
  • Ladle
  • Spatula


  • 1 Cup Arborio Rice
  • 1/4 Cup Wild Rice
  • 6 Cups Vegetable Stock Preferably Homemade
  • 1/2 Cup White Wine
  • 3 TBSP Unsalted Butter Divided
  • 1 TBSP Olive Oil
  • 1 Shallot Diced
  • 4 Cloves of Garlic Minced
  • 12-15 Fresh Morel Mushrooms Rinsed and Diced
  • 12-15 Wild Chanterelle Mushrooms Rehydrated if Dried, Diced
  • Shavings of 1 Black Summer Truffle


  • Place a stock pot over medium heat, and add vegetable broth. Allow it to come to a simmer.
  • Place a deep pan on the stove over medium heat. Add 2-3 tablespoons of butter and 1 tablespoon of olive oil. Allow butter to melt and froth. Add your diced shallots to the pan and saute. Add minced garlic, morels, and chanterelles. Saute for 2-3 minutes.
  • Add both types of rice to the pan. Stir, coating in the fat from the butter and olive oil. Allow it to sit on the heat for 2-3 minutes, toasting the rice.
  • Splash white wine into the pan, mixing it with the rice and mushrooms. Allow it to reduce for 2-3 minutes. Reduce heat to medium low.
  • Ladle hot vegetable broth into your pan, stirring frequently. By adding broth a little at a time, and stirring every few minutes, your rice will release starch, making your risotto creamy.
  • Continue to add broth to the rice, ladle at a time as your liquid is absorbed. The entire process should take about 30-40 minutes. Use all of your broth (and additional, if required).
  • Remove from the stove and garnish with fresh chopped chives. Carefully shave fresh summer black truffles over your risotto using a truffle shaver.
  • Enjoy!