Risotto with Truffle and Wild Mushrooms

This quick and simple risotto recipe certainly packs in the flavour. The intense blend of truffle and wild mushrooms is a match made in heaven and gives this risotto a hearty and autumnal twist.

Categories: Pesto

Serves: 2 Preparation time: less than 30 minutes Cooking time: 1 hour



  • 115g butter
  • 4 shallots, finely chopped
  • 200g arborio rice
  • 125ml white wine
  • 1 ½ ltr chicken or vegetable stock
  • 2 heaped tsp Filippo Berio Truffle Pesto
  • 150g wild mushrooms
  • Salt and Pepper
  • 1 lemon, squeezed
  • 50g Parmesan cheese, grated


  1. Melt half the butter in a large frying pan. Add the onion and cook on a low heat for about 5 minutes until it is transparent.
  2. Stir in the rice and coat in the butter, you can turn up the heat a bit now.
  3. Add the wine and cook continually stirring until the wine is absorbed.
  4. Add a ladleful of stock, cook until it has disappeared and then add another until you have used all the stock, stirring often. This may take up to 45 minutes.
  5. Meanwhile fry the mushrooms separately in a small pan and keep warm.
  6. Season the rice and add the Filippo Berio Truffle Pesto, lemon juice, parmesan and finally the rest of the butter.
  7. Serve immediately with the wild mushrooms on top.

Cook with:

Truffle Pesto

Produced in Liguria, the home of Pesto, this versatile aromatic truffle pesto has the rich flavour of black summer truffles. You can now enjoy this flavour all year long. Simply stir into freshly cooked pasta, adding a little water from the drained pasta, to create a luxurious creamy sauce and serve with fresh parmesan.

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