Black Trumpet Mushroom Risotto

Clean the trumpet mushrooms with a damp cloth to remove any dirt or debris. Slice them into manageable pieces, taking care to preserve their unique shape.

In a large saucepan, heat the vegetable broth over medium heat. Once hot, reduce the heat to low and keep it warm.

In a separate large pan, heat some olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.

Add the trumpet mushrooms to the pan and cook until they're tender and slightly browned. This should take about 5-7 minutes.

Add the Arborio rice to the pan with the mushrooms, stirring to ensure the grains are well coated in the oil and juices. Cook for about 2 minutes until the rice becomes slightly translucent around the edges. Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.

Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir constantly, and only add the next ladle of broth once the previous one has been fully absorbed. Continue this process until the rice is creamy and cooked to al dente, this should take about 20-25 minutes.

Remove the pan from the heat and stir in the butter and Parmesan cheese until well combined. Season with salt and black pepper to taste.

Serve the black trumpet risotto warm, garnished with fresh parsley.

We here at Foraged hope you enjoy this journey into the world of gourmet mushrooms and find delight in the transformation these unique foods can bring to your table. Enjoy your cooking journey!