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Wild Mushroom Truffle and Herb Risotto

Wild Mushroom Truffle and Herb Risotto

30 - 60 minutes, Main, Vegetarian -



  • 15g dried mushrooms of your choice
  • 1 litre of good quality vegetable stock
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 100g button mushrooms, sliced
  • 200g carnaroli or arborio rice
  • A couple of sprigs of fresh tarragon
  • 150ml dry white wine or vermouth 
  • Salt and freshly ground pepper
  • 1/2 tbsp Mustard with Chablis White Wine, Black Truffle and Cep Mushrooms
  • Zest of 1 lemon
  • 15g unsalted butter
  • 50g parmesan, grated (with an additional 20g for serving)


For the mushroom garnish:

  • 150g mixed fresh chanterelle and cep mushrooms, cleaned
  • 20g butter
  • 1tbsp olive oil
  • A handful of fresh tarragon, finely chopped



  1. Soak the dried mushrooms in hot (not boiling) water for 20 mins. Drain the mushrooms and chop, making sure to keep the liquid to one side
  2. Add the reserved liquid to 1 litre of vegetable stock to make up 1.25 litres. Heat the stock and keep on a simmer over a low heat
  3. Heat the oil and sauté the onion over a gentle heat for 10 minutes, until softened and translucent, but do not let them brown
  4. Add the button mushrooms and heat through for a few minutes
  5. Increase the heat and add the rice, stir to coat the grains in the oil for a minute or so, then add 2 sprigs of tarragon
  6. Add the wine or vermouth, stir until the liquid has evaporated
  7. Add a ladleful of stock to the pan, reduce the heat to low, and stir until the stock has been absorbed. Continue to add the stock, one ladleful at a time, stirring until it has been absorbed into the rice before adding the next ladleful.

  8. Add the soaked chopped mushrooms. Leave on a low heat for 30 mins

  9. In a separate pan, fry the chanterelles and ceps in 20g of butter and 1tbsp of oil for 5 mins. Season, add the chopped herbs and stir through over a low heat. Keep warm over a low heat

  10. Add the Mustard with Chablis White Wine, Black Truffle and Cep Mushrooms, lemon zest and the final ladleful of stock to the risotto, stir until absorbed

  11. Add the butter and parmesan. Rest for a minute with the lid on, then stir vigorously for a couple of minutes

  12. Serve the risotto topped with the fried mushrooms, finish with a little extra grated parmesan. Season with salt and pepper