Truffle Trove, Leek & Mushroom Risotto

60 Mins
4 people
Home Recipes By Product Truffle Trove Truffle Trove, Leek & Mushroom Risotto


  • 50g dried shiitake mushrooms
  • 2-3 tbsp olive oil
  • 2 small leeks, thinly sliced
  • 2 black garlic cloves, finely chopped
  • 2 large Portobello mushrooms, peeled and thinly sliced
  • Freshly ground black pepper
  • Sea salt to taste
  • 400g Arborio risotto rice
  • 500ml dry white wine (still or sparkling)
  • 30g butter
  • 120g Truffle Trove, finely grated
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, finely chopped

There’s something very soothing about the slow process of gently stirring and gradually adding ingredients to create a mushroom risotto. This recipe features Truffle Trove, our extra mature Cheddar with Black Summer truffle, whose deeply savoury flavours add a layer of rich creaminess to the finished dish.


  • Place the dried shiitake mushrooms into a large jug and pour in 1 litre boiling water. Soak for 20 mins.
  • Drain the mushrooms well, reserving 500ml of mushroom liquid for stock.
  • Heat 2 tbsp olive oil in a large deep sauté pan and gently cook the leeks for about 5 mins until soft. Add black garlic and cook for a further 2-3 mins
  • Stir in the Portobello mushrooms and the drained shiitake mushrooms. Continue to cook for 5 mins until the mushrooms are softened.
  • Season with freshly ground black pepper and a heaped teaspoon of sea salt.
  • Add the risotto rice to the pan and cook for 1 min, stirring constantly. Pour in the white wine and allow it to bubble so the alcohol evaporates.
  • Leave the pan on a medium heat and pour in 125ml mushroom stock. Simmer the rice gently, stirring regularly.
  • When the rice has absorbed all the liquid, add another 125ml stock and continue to simmer and stir.
  • The risotto should start to become creamy. Continue stirring the risotto and repeat this process until all the stock is used and the rice is just cooked.
  • If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
  • Take the pan off the heat, stir in the butter and sprinkle over half the grated Truffle Trove. Stir in the chopped chives and chopped parsley leaves.
  • Cover and leave for a minute or two so the rice can fully absorb any excess liquid. Sprinkle the remaining cheese over the risotto, giving a final stir and checking the seasoning.
  • Spoon into serving bowls and serve immediately.
  • Delicious accompanied by crispy garlic bread and a baby spinach and tomato salad.