Mushroom and truffle risotto from Il Passaggio in Bermagui

½ cup dry white wine
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish) 

Mushroom mixture:
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
2 tbsp olive oil
1 tbsp unsalted butter
Salt and freshly ground black pepper, to taste 

1 black truffle, shaved or finely grated (about 2-3 tbsp) 


Prepare the broth: In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process. 

In a large skillet, heat the olive oil and butter over medium-high heat. Add the shiitake and oyster mushrooms. Sauté for about 5-7 minutes until they are golden and tender. Add the enoki mushrooms and cook for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside. 

In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about five minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir in the arborio rice, ensuring each grain is coated with the oil and butter. Toast the rice for about two minutes until it is lightly golden. 

Pour in the white wine and stir continuously until the wine is fully absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. 

Once the risotto is done, stir in the cooked mushrooms. Add the parmesan cheese and season with salt and pepper to taste. Remove from heat and stir in the shaved or grated black truffle. 

Divide the risotto into bowls or plates. Garnish with additional shaved truffle and fresh parsley if desired. Serve immediately, while hot. 

Enjoy your luxurious mushroom and truffle risotto!