Spring Mushroom Risotto with Black Truffle Salt

Submitted by Robert | SALTOPIA Product: Truffle Salt, Black Italian Truffles: KROSSED KEYS

This risotto is my go-to spring dinner when I want something elegant but comforting. The SALTOPIA KROSSED KEYS Black Truffle Salt takes it to a whole new level — just a finishing pinch and the whole dish transforms.

Prep Time: 10 minutes  |  Cook Time: 30 minutes

Ingredients

• 1½ cups Arborio rice
• 4 cups warm vegetable or chicken broth
• 1 cup fresh or frozen sweet peas
• 2 cups mixed mushrooms (cremini, shiitake, or oyster), sliced
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup freshly grated Parmesan
• SALTOPIA KROSSED KEYS Black Truffle Salt, to finish
• Fresh parsley or chives for garnish

Instructions

1. Heat olive oil in a large, wide pan over medium heat. Sauté shallot and garlic until soft and translucent, about 3 minutes.
2. Add mushrooms and cook until golden and tender, about 5–7 minutes. Set aside half for topping.
3. Add Arborio rice to the pan and toast for 1–2 minutes, stirring constantly.
4. Pour in white wine and stir until absorbed.
5. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente.
6. Stir in sweet peas, butter, and Parmesan. Mix until silky and well combined.
7. Plate the risotto and top with reserved mushrooms.
8. Finish with a pinch of SALTOPIA KROSSED KEYS Black Truffle Salt and fresh herbs. 🍄

💡 Pro Tip: Add the truffle salt at the very end — heat diminishes its aroma, so a finishing pinch is all you need for maximum impact.