Recipe: wild mushroom & black winter truffle risotto by Enrico Paiola

Wild mushroom & black winter truffle risotto - The Restaurant Co. Stories - Recipes

Try this indulgent dish by The Hidden Hog’s executive chef Enrico Paiola at home.

Serves 1


  • 70g arborio rice
  • 80g while mushroom mix
  • 35g butter
  • 25g Grana Padano
  • 10ml white wine
  • 1 no carrot, chopped
  • 1 no white onion, chopped
  • 1 no celery stick, chopped
  • 1 no garlic clove, chopped
  • 10g shallot, chopped
  • 5g black winter truffle
  • 5ml truffle oil
  • 10ml extra virgin olive oil
  • 5g parsley
  • Salt & black pepper, to taste


  1. Prepare vegetable stock with 1 litre of water, carrots, onion, celery, cut into big pieces.
  2. Clean mushrooms and cut into small pieces.
  3. Heat the pan with extra virgin olive oil, garlic and shallots and sauté for couple of minutes.
  4. Add mushrooms and cook 3 minutes. Remove it and keep It aside.
  5. In another pan put some extra virgin olive oil and sprinkle the rice. Leave It for 1 minute until It looks transparent.
  6. Add vegetable stock in small quantities to the rice over medium to high heat, till it is ready.
  7. After 13 to 14 minutes the rice will be ready. Remove from heat.
  8. Add Grana Padano cheese, butter, salt, pepper, parsley and truffle oil. Mix gently for 1 minute.
  9. Plate in your favourite dish and shave the black truffle on the top.
  10. Buon Appetito!