Zizzi Roasted Mushroom Risotto
Creamy risotto with roasted mushrooms and truffle oil. A rich, earthy vegetarian dish that's pure umami comfort.
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Why you’ll love it
Zizzi's Roasted Mushroom Risotto is proof that vegetarian food can be deeply satisfying and luxurious. This dish celebrates mushrooms in all their glory - a mix of chestnut and porcini mushrooms roasted until caramelized and intensely flavored, then stirred through creamy arborio risotto. The finishing touch of truffle oil adds an earthy, aromatic quality that elevates the dish to restaurant standards. Each spoonful delivers layers of umami richness, creamy texture, and the distinctive aroma of truffles. It's comfort food that feels elegant, perfect for impressing vegetarian guests or treating yourself to something special.
About the original
Zizzi has always championed vegetarian dishes that stand on their own merit, not as afterthoughts. This Roasted Mushroom Risotto showcases their commitment to creating meat-free meals that are every bit as indulgent and satisfying as their meat-based counterparts.
The use of truffle oil demonstrates Zizzi's dedication to premium ingredients. Combined with perfectly roasted mushrooms and creamy risotto, this dish has become a favorite among vegetarians and meat-eaters alike - testament to how delicious plant-based Italian cooking can be.
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Ingredients
- 300 g Chestnut mushrooms — sliced
- 20 g Porcini mushrooms — dried
- 200 g Arborio rice
- 1 piece White onion — finely diced
- 3 clove Garlic — minced
- 100 ml White wine
- 900 ml Chicken stock — hot
- 50 g Unsalted butter
- 60 g Parmesan — grated
- 50 ml Double cream
- 2 tsp Truffle oil
- 3 tbsp Olive oil
- 1 tsp Fine sea salt
- 0.5 tsp Black pepper
Method
Soak dried porcini in 100ml hot stock for 20 minutes. Drain, reserving liquid.
Preheat oven to 200°C. Toss mushrooms with 2 tbsp olive oil, salt, and pepper.
Roast mushrooms for 20 minutes until golden and caramelized.
Heat remaining oil in large pan. Cook onion 5 minutes.
Add garlic, cook 1 minute. Add rice, toast 2 minutes.
Pour in wine, stir until absorbed.
Add porcini soaking liquid, then hot stock one ladle at a time, stirring constantly.
Continue for 20-25 minutes until rice is creamy and al dente.
Stir in roasted mushrooms (reserving some for topping), butter, cream, and half the parmesan.
Season to taste.
Serve topped with reserved mushrooms, remaining parmesan, and truffle oil drizzle.
Tips & Variations
- Don't skip roasting - it concentrates mushroom flavor dramatically.
- Porcini soaking liquid adds incredible depth.
- Use vegetable stock for a fully vegetarian version.
- A little truffle oil goes a long way - don't overdo it.
- Stir risotto patiently for the best creamy texture.
FAQs
- Can I use other mushrooms?
- Yes! Oyster, shiitake, or portobello all work beautifully. Mix varieties for complexity.
- Is truffle oil essential?
- It adds luxury, but the dish is still delicious without it. Try finishing with fresh herbs instead.
- Can I make this vegan?
- Yes! Use vegan butter, nutritional yeast instead of parmesan, and coconut cream.
Nutrition (per serving)
| Calories | 1151 kcal |
|---|---|
| Protein | 29 g |
| Fat | 68.3 g |
| Carbs | 100.7 g |
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