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Wild Mushroom & Truffle Risotto – D23

Earthy porcini mushrooms and luxurious truffle oil in a creamy, slow-stirred risotto.

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By

Nui @ BistroHomey

Published on 1 April 2026

This post may contain affiliate links. See Disclosure Policy.

Photo by minchephoto
In this Recipe
  1. Why I Love This and I Hope you agree!
  2. Grab These Ingredients
  3. Get these tools ready too
  4. Recipe tips
  5. How to make this recipe
  6. Watch the video
  7. Recommended Pairings
  8. Chef's Variations
  9. Storage & Make-Ahead Tips
  10. What to do with leftover
  11. Frequently Asked Questions
  12. Wild Mushroom & Truffle Risotto - Dummy

Why I Love This and I Hope you agree!

Woman joyfully eating sushi with chopsticks against a yellow background.
Aliquam erat volutpat: Donec maximus arcu neque, nec convallis turpis pulvinar at. Vivamus quis erat augue. Ut hendrerit, odio vel mattis facilisis, erat purus pulvinar mauris, quis porta felis nulla id ex. Etiam ac est sit amet magna malesuada congue.
Maecenas vestibulum: dui id lobortis venenatis, nisl magna finibus mi, ac scelerisque erat magna in purus. Morbi mollis ullamcorper ligula sed scelerisque. Ut vulputate enim et libero interdum, in egestas libero bibendum.
Cras tempor purus non gravida dapibus: Etiam tristique consectetur lorem, eu tempor massa semper sed.

Praesent sagittis laoreet felis at pellentesque. Aliquam quis ullamcorper eros. Praesent ullamcorper leo id velit eleifend hendrerit. Integer gravida, turpis interdum tristique mollis, massa justo dapibus augue, eleifend porta mauris quam nec ipsum.

Handwritten note: "Bistro Homey, yours, Nui" with a heart. Teal text on black.

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Slice of tomato quiche on plate with fork, wooden table.
Photo by Polina Tankilevitch

Grab These Ingredients

OPcache: is essentially the “Short-term Memory” or “Cheat Sheet” for your server’s brain. Instead of re-reading every line of PHP code every time you hit “Save,” OPcache stores the “compiled” version of that code so it can execute it instantly.
Nunc Hendrerit: Pellentesque habitant morbi tristique senectus et netus et malesuada. Nunc sit amet enim vel arcu sodales malesuada.
Nam Gliquet Pigula: Duis porta purus eget quam ultricies, id imperdiet felis condimentum.
Praesent: euismod lacus lobortis nulla tincidunt, vel placerat nisl vestibulum!
Quiche ingredients: milk, cream, bacon, cheese, eggs, pastry, vegetables, and spices.
Photo by Saveurs Secretes

Get these tools ready too

Nunc hendrerit: lacus non elementum fringilla, libero nunc mollis nisi, ac dignissim tellus diam eget augue. Aliquam et tortor in erat maximus fermentum sit amet eget sem. 
Duis id neque dui: Fusce aliquam suscipit orci. Curabitur ligula neque, dignissim ut lacus quis, aliquam bibendum felis. 
Fusce lobortis: Proin vehicula, ipsum et ullamcorper tristique, est sapien posuere leo.
Mauris molestie: Maecenas ullamcorper aliquam tempor. Morbi fermentum efficitur risus vitae euismod.
Baking tools: knife, pie dish, whisk, mixing bowl, skillet, fork, board.
Photo by Pavel Danilyuk

Recipe tips

Morbi fermentum efficitur risus vitae euismod. Suspendisse quis purus sed lectus egestas laoreet eu eu massa.
Integer eget vehicula lorem. Pellentesque eget nisi eget tortor blandit aliquam et a arcu. Duis volutpat, mauris a aliquet scelerisque, tortor justo venenatis magna, nec tristique sem felis quis risus.
Praesent diam nisi, placerat id congue eget, commodo in est. Nam efficitur porta massa fermentum egestas. Fusce convallis metus in augue condimentum fringilla.

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How to make this recipe

People preparing food together, kneading dough and chopping vegetables.

Nulla nisi neque

Tincidunt volutpat mollis sit amet, auctor interdum ligula. Curabitur et lorem eu augue sodales cursus et quis purus.

People preparing food together, kneading dough and chopping vegetables.

Duis semper dui fringilla

Pellentesque condimentum interdum urna. Vivamus malesuada, orci non ultrices dictum  nunc mi vulputate arcu, non cursus risus elit eu elit. Donec sit amet cursus justo, vulputate convallis tellus.

People preparing food together, kneading dough and chopping vegetables.

Proin id felis risus

Aliquam sit amet diam luctus, ornare felis non, convallis massa. Suspendisse luctus turpis nec ipsum tincidunt, nec volutpat magna suscipit.

People preparing food together, kneading dough and chopping vegetables.

Aenean eget odio congue

congue mi non, aliquam ligula. Sed ultricies ligula id eros ullamcorper vehicula. Suspendisse egestas sem aliquam urna posuere venenatis. Mauris eu mauris ut nisi tempus consequat.

People preparing food together, kneading dough and chopping vegetables.

Etiam ut fermentum quam

Aenean dignissim libero sit amet arcu consequat faucibus. Sed at dui tincidunt, pharetra lorem id, vestibulum odio. Nunc vitae risus ac nisl vestibulum fermentum.

Watch the video

Recommended Pairings

Rice: Pellentesque id facilisis odio
Soup: Sed gravida fermentum gravida
Sides: Quisque sollicitudin
Salads: Proin eu leo ligula
Lebanese breakfast platter with dips, pastries, cheese, & vegetables.
french mixed platter
Sliced spinach and cheese roll on a white plate, close-up.
spinach stuffed buns
Salmon and avocado tea sandwich held over plate.
club sandwich
Bowl of ceviche with cucumber, red onion, and cilantro garnish.
summer salad

Chef’s Variations

Donec & Elementum: Substitute id ullamcorper urna interdum sollicitudin.
Ut Aliquet: Add enim et pharetra convallis, sapien orci semper magna, a lobortis justo risus et nisi.
Quisque & Sollicitudin: For a sweet in facilisis orci tristique ac. Suspendisse potenti. Suspendisse sed velit in massa fermentum sodales. In placerat vel urna ac scelerisque.
Tomato tart with flaky crust and a slice cut out.
Photo by Polina Tankilevitch

Storage & Make-Ahead Tips

To Store: Cras dictum quam vitae purus bibendum pellentesque for up to 3 days.
To Freeze: Etiam lectus quam, interdum quis pretium id, vehicula a nisl.
To Reheat: Ut id enim eget tortor rhoncus pharetra. Sed ipsum massa, dictum nec dignissim quis, viverra sit amet odio.
Butternut squash tart with blue cheese and sage on cooling rack.
Photo by Antoni Shkraba Studio

What to do with leftover

Maecenas Ultricies
Morbi Fermentum
Duis volutpat
Lebanese breakfast platter with dips, pastries, cheese, & vegetables.
french mixed platter
Sliced spinach and cheese roll on a white plate, close-up.
spinach stuffed buns
Salmon and avocado tea sandwich held over plate.
club sandwich
Bowl of ceviche with cucumber, red onion, and cilantro garnish.
summer salad

Frequently Asked Questions

Wild Mushroom & Truffle Risotto Recipe
4.5 from 2 votes
Rate & Review This Recipe

Wild Mushroom & Truffle Risotto - D23

Author: Nui
Start Cooking
La quiche lorraine est une variante de quiche, une tarte salée de la cuisine lorraine et de la cuisine française, à base de pâte brisée, de migaine (œufs, crème fraîche), de lardons.
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings 6
Cuisine Italian
Nutrition 498 kcal
Foundation

Ingredients
 

  • 500 grams Risotto Rice
  • 20 grams Truffle
  • 50 grams Porcini
  • 150 grams Parmesan Cheese
  • 200 grams Onion
  • 250 milliliters White Wine
  • 2 teaspoons Black pepper (Freshly ground)
  • ¼ teaspoon Fine Sea Salt

Equipment

  • Chopping board
  • Knife
  • Pie dish 26 cm diameter 8 cm height
  • Fork
  • Skillet
  • Mixing bowl large
  • Whisk

Method

Partially pre-bake the pie shell
  1. Baker greasing cake pan with butter, ingredients around. Baking preparation scene.
    Preheat the oven to 200°C conventional, 180°C convection, Gas mark 6.
  2. 500 grams Risotto Rice
    Preparing baking sheet with parchment paper for baking.
    Line a pie dish with shortcrust pastry. Press down into the curves with the back of your fingers. Trim the edges and crimp as desired.
  3. Baker greasing cake pan with butter, ingredients around. Baking preparation scene.
    Prick the bottom of the dish with the tines of a fork, especially the circumference all around the base to prevent puffing.
    4. "Docking" - to prevent the pockets of steam in the dough from puffing up.
  4. Piping dough for eclairs onto baking sheet with parchment paper.
    Bake the crust for 15 minutes or until the edges just start to turn golden brown and the base is set but barely golden.
Mise en place
  1. 20 grams Truffle
    Preparing baking sheet with parchment paper for baking.
    If using streaky bacon, cut into 2 cm-wide strips. If using smoked pork belly slices, trim off the rind and any cartilage then cut into 2 cm-long strips. Bacon bits are ready to use.
Prepare the bacon
  1. Baking ingredients: flour being sifted, sugar, cocoa, eggs, and colorful candies.
    In a skillet, render the fat out of the streaky bacon/smoked pork belly slices/bacon bits over medium high heat. Keep a close eye not to burn.
  2. Piping dough for eclairs onto baking sheet with parchment paper.
    Just about when the bacon starts to become crispy to your liking but not dried out (around 10 minutes), turn off the heat. Discard excess fat if any.
    3. Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
Prepare the filling
  1. 50 grams Porcini
    150 grams Parmesan Cheese
    200 grams Onion
    250 milliliters White Wine
    Baker greasing cake pan with butter, ingredients around. Baking preparation scene.
    In a mixing bowl, whisk the eggs, egg yolks, milk and heavy cream.
  2. 2 teaspoons Black pepper (Freshly ground)
    ¼ teaspoon Fine Sea Salt
    Baking ingredients: flour being sifted, sugar, cocoa, eggs, and colorful candies.
    Season with fine sea salt, pepper and nutmeg.
    3. Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
Assemble and bake the quiche
  1. Piping dough for eclairs onto baking sheet with parchment paper.
    Keep the oven at 200°C conventional, 180°C convection, Gas mark 6.
  2. Preparing baking sheet with parchment paper for baking.
    Spread the crispy bacon evenly on top of the pie crust.
  3. Piping dough for eclairs onto baking sheet with parchment paper.
    At the oven door, pour over the egg-cream mixture. Sprinkle the cheese evenly on top.
  4. Baking ingredients: flour being sifted, sugar, cocoa, eggs, and colorful candies.
    Bake for 35-40 minutes or until the quiche is golden brown to your liking.
    5. For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
Serving
  1. Woman plating a cake on a stand in a kitchen.
    Remove from the oven and set aside to cool for 30 minutes before serving. Enjoy it warm or cold. Pairs well with the green salad.

Nutrition

Nutrition Facts
Wild Mushroom & Truffle Risotto - D23
Amount per Serving
Calories
498
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
17
mg
6
%
Sodium
 
1291
mg
56
%
Potassium
 
293
mg
8
%
Carbohydrates
 
77
g
26
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
16
g
32
%
Vitamin A
 
196
IU
4
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
0.2
mg
12
%
Vitamin B12
 
0.3
µg
5
%
Vitamin C
 
3
mg
4
%
Vitamin D
 
0.5
µg
3
%
Vitamin E
 
1
mg
7
%
Calcium
 
311
mg
31
%
Net Carbohydrates
 
73
g
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • "Docking" - to prevent the pockets of steam in the dough from puffing up.
  • Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
  • Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
  • For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.

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Foundation
Daily Ritual
ItalianMediterranean
VegetarianWhole-Food
Wines & SpiritsGrainsTrufflePorciniVegetablesCheeseParmesan CheeseRisotto RiceMushroomWhite WineOnionFine Sea SaltBlack PepperEgg, Dairy & AlternativesStarches & GrainsGreen GrocerFlavor Bombs
StewPot & Steam

Bonjour! I'm Nui!

About Me & BistroHomey

Let’s smash the boring culinary comfort bubble!

I created BistroHomey👩🏻‍🍳 To help you fearlessly matchmake global flavors and techniques into beautiful, bistronomic fusion meals right at home. 

The cherry on the cake? 🍒 You get the wow-worthy home cooking experience without a mountain of stress, an army of chefs, or a pile of wasted ingredients!

Step into my digital kitchen✨ I hope you find the joy, inspiration, and courage to discover intuitive routines, planet-positive habits, and unexpected flavors!

Bonjour!

I'm Nui!

About Me & BistroHomey

Let’s smash the boring culinary comfort bubble!

I created BistroHomey👩🏻‍🍳 To help you fearlessly matchmake global flavors and techniques into beautiful, bistronomic fusion meals right at home. 

The cherry on the cake? 🍒 You get the wow-worthy home cooking experience without a mountain of stress, an army of chefs, or a pile of wasted ingredients!

Step into my digital kitchen✨ I hope you find the joy, inspiration, and courage to discover intuitive routines, planet-positive habits, and unexpected flavors!

Bonjour! I'm Nui!

Let’s smash the boring culinary comfort bubble!

I created BistroHomey👩🏻‍🍳 To help you fearlessly matchmake global flavors and techniques into beautiful, bistronomic fusion meals right at home. 

The cherry on the cake? 🍒 You get the wow-worthy home cooking experience without a mountain of stress, an army of chefs, or a pile of wasted ingredients!

Step into my digital kitchen✨ I hope you find the joy, inspiration, and courage to discover intuitive routines, planet-positive habits, and unexpected flavors!

About Me & BistroHomey

Feedback, Questions or Comments for this recipe?

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4.50 from 2 votes
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2 Comments
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wpdiscuz   wpDiscuz

Bonjour and welcome!

I’m Nui—and I love helping home cooks brave their comfort zones to create bistronomic fusion meals that bring us together around the table.

BistroHomey is my sandbox for matchmaking global flavors and techniques—while keeping the kitchen low-stress and low-waste!

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