Mushroom Risotto with Truffle Oil


1 small onion, chopped

8 oz sliced cremini mushrooms or other mushrooms of your choice

3 cloves garlic, minced

1 tsp dried thyme

2 tbsp olive oil

1 cup Arborio rice

1 cup dry white wine such as chardonnay

4 cups beef broth

2 cups of baby spinach

1/3 cup grated parmesan cheese

salt and pepper

truffle oil or Mushroom & Sage olive oil for drizzling


Bring beef broth to a simmer in a medium sauce pan.  Chop onion into a small dices and  slice the mushroom to small bite size.  Mince garlic.  

Heat the olive oil in a large skillet over medium heat.  Add onion and sauté for about five minutes, until translucent.  Add mushrooms and thyme, sauté until browned.  Add garlic and sauté for another minute, until garlic is fragrant, season with a little salt and pepper.

Stir in rice and cook for a couple of minutes.  Add wine and stirring constantly, cook until wine is almost fully absorbed.

Continue stirring and add one ladle of beef stock.  Add another ladle when stock is almost absorbed, making sure you continue stirring.  Continue adding stock, one ladle at a time until all of the stock has been added, it should take about 25 minutes total.

Once all of the beef stock is incorporated or the rice has reach your desired texture, stir in the spinach.  Cook for a minute or two until the spinach has wilted.  Stir in cheese.

Drizzle with truffle oil, if desired, and serve immediately!

Serve with a Pinot Noir such as our Pelerin Rosella’s Pinot Noir

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