Pasta & risotto Italian
Black trumpet mushroom risotto
Creamy risotto made with black trumpets (Craterellus cornucopioides) and finished with butter and Parmesan: serves four, ready in 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
The black trumpet (Turkish: borazan mantarı) is a thin-fleshed, funnel-shaped dark mushroom. Cooked into a risotto, it leaves the rice dramatically flecked with black.
This recipe is adapted from Foraged's black trumpet mushroom risotto. If you pick wild trumpets, be certain of the species; our foraging guide covers the rules.
Ingredients
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For the risotto
To finish
Method
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-
Split the trumpets lengthways and wipe out any soil and needles with a damp cloth, then slice roughly. Heat the stock in a separate pan and keep it hot over a low heat.
~10 min -
Heat the olive oil in a wide pan over a medium heat and cook the onion and garlic for about 5 minutes until the onion is translucent.
~5 min -
Add the mushrooms and cook for 5–7 minutes until tender and lightly browned.
~6 min -
Add the rice and stir for 2 minutes until the edges turn translucent. Pour in the wine and stir until it is absorbed.
~4 min -
Add the hot stock a ladle at a time, stirring, and add the next only once the last has been absorbed. Keep going for 20–25 minutes until creamy and al dente.
~22 min -
Take off the heat, stir in the butter and Parmesan and season with salt and pepper. Serve hot, scattered with parsley.
~2 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
Chanterelle Cantharellus cibariusUse the same weight; the risotto turns golden and the cooking time stays the same.
Tips
- Trumpets are hollow and soil collects inside, so always split them before cleaning.
- Keep the stock hot; cold stock stops the rice cooking.
- Keep stirring once the rice is in; that releases the starch that makes risotto creamy.
Storage
Risotto is best eaten straight away. Keep leftovers in a closed container in the fridge for 1–2 days and reheat gently with a splash of hot water. Store raw black trumpets in a paper bag in the fridge and cook within 3 days (Penn State Extension).
Frequently asked questions
How long does Black trumpet mushroom risotto take?
It takes 45 min in total: 15 minutes of preparation and 30 minutes of cooking.
Which mushroom is used for Black trumpet mushroom risotto?
This recipe uses Black trumpet.
What other mushrooms work for Black trumpet mushroom risotto?
Chanterelle: Use the same weight; the risotto turns golden and the cooking time stays the same.
How do you store Black trumpet mushroom risotto?
Risotto is best eaten straight away. Keep leftovers in a closed container in the fridge for 1–2 days and reheat gently with a splash of hot water. Store raw black trumpets in a paper bag in the fridge and cook within 3 days (Penn State Extension).
What should you watch for when making Black trumpet mushroom risotto?
Trumpets are hollow and soil collects inside, so always split them before cleaning. Keep the stock hot; cold stock stops the rice cooking.
How many does Black trumpet mushroom risotto serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: Foraged — Black Trumpet Mushroom Risotto
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Kitchen guides
Before you cook: clean, store, dry
How to clean mushroomsPractical ways to clean everything from button mushrooms to morels without waterlogging them or ruining their texture.
How to store mushroomsHow to keep fresh, cooked, frozen and dried mushrooms at their best — and how to tell when they’ve gone bad.
How to dry mushroomsA step-by-step guide to drying mushrooms at home in the oven, in a dehydrator or on a string — and how to store and rehydrate them.