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Jan Cron – Mushroom & Truffle Oil Risotto

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Jan Cron – Mushroom & Truffle Oil Risotto


  • 250 g of wild mushrooms
  • Olive or vegetable oil
  • 1 vegetable stock melt
  • 1 finely chopped onion
  • 2 cloves of garlic chopped
  • 300 g risotto rice
  • 175 ml dry white wine
  • 40 g butter
  • chopped herbs
  • 50 g grated parmesan cheese
  • truffle oil to garnish



  • Make 500 g of vegetable stock using the stock melt.
  • Pan-fry the onion with garlic for 5 minutes until glossy and see-through.
  • Add rice and toast for another 5 minutes.
  • Add wine and cook for 3 minutes.
  • Slowly start adding the stock ladle by ladle, never let it dry out. Start seasoning and tasting the rice now as well, that’s very important because we want every rice grain to taste great, not only be coated in seasoning.
  • After 15 minutes turn the heat off and rest for 5 minutes.
  • Put back on heat, add butter and parmesan, the rest of your stock and bring to boil.
  • Cook for a minute or two until creamy and delicious.