Black trumpet risotto

Black trumpets are pure forest magic – like little delicate treasures brimming with an irresistible umami flavor that feels almost otherworldly. What better way to showcase their enchanting aroma than fusing them into a creamy, buttery black trumpet risotto?

This risotto is your dream dinner: an incredibly tasty creation, ready in under thirty minutes and surprisingly simple to prepare. It’s so soul-soothing. Silky and luxurious, infused with the earthy essence of these always well-hidden mushrooms and a little crunch of sunflower seeds, it won’t fail to bring some woodland magic to your plate.

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The irresistible umami of black trumpet mushrooms

Black trumpets (Craterellus cornucopioides), also known as Horn of Plenty, are a true treasure in the culinary world. With their delicate, trumpet-like shape, velvety dark hue, and deeply rich flavor, it’s no wonder they’re often called “the poor man’s truffle.” Their unique aroma makes them notable among mushrooms and adored by foragers and creative chefs for their understated culinary charm.

Native to North America and Eurasia, these enchanting mushrooms grace the forests of Europe from September to late November. In the U.S., they appear from August to October on the East Coast and from November to March on the West Coast.

Their funnel-like shape features a smooth, dark interior and a lighter, textured exterior. They reach about 10–12 cm (4–5 inches) in height.

Found mostly in deciduous forests, they thrive in moist, shaded spots. They grow in clusters, blending almost invisibly into the forest floor. Be warned – they’re highly elusive, and even seasoned foragers can go years without finding them. Sometimes, you might stand right above them, being certain they are holes in the forest floor.

When you do stumble upon these treasures, handle them with great care – they’re fragile. Gently clean them with a soft brush to preserve their delicate structure. And remember, it’s always good to leave a few behind in the forest – for the fairies, naturally.

Whether fresh or dried, black trumpets are a culinary treasure. Their rich umami flavor is unbeatable in savory dishes like black trumpet mushroom soup and shines even brighter in sweet black trumpet mushroom jam. Dried black trumpet powder is nothing but a magic powder that transforms foods like goulash, hearty soups and even cakes or cookies into extraordinary creations.

If you enjoyed some of our other mushroom recipes – saffron milk cap tartlets, porcini pizza and tagliatelle with porcini – then you’ll love this creamy black trumpet risotto.

Ready in under 30 minutes, this simple but elegant dish captures the trumpet’s umami and mysterious spirit. Unlike our porcini risotto, wild garlic risotto and bulgur risotto with chanterelles, this risotto is fused with a handful of toasted sunflower seeds. Yep, enchanting!

Ingredients you’ll need for black trumpet risotto

BLACK TRUMPET MUSHROOMS – You can use both fresh and dried black trumpets. They will be the highlight of your traditional black trumpet risotto. Just a hint – be careful; some say they work as an aphrodisiac, too.

RICE – We used Arborio rice, which gives the risotto a hearty texture and a creamy, silky touch. Carnaroli is another excellent choice because of its high starch content.

SUNFLOWER SEEDS – A bit unconventional, but hear me out – these little seeds add a subtle nutty flavor and a touch of texture that blends beautifully with the mushrooms. It’s not a must, but once you try them in this dish, you might wonder why you didn’t think of it sooner.

VEGETABLE STOCK – Opt for organic. Its clean, pure flavors allow the other ingredients to shine without the interference of artificial additives. It enhances the creamy texture and depth of the dish while maintaining a natural, wholesome taste.

OLIVE OIL – Use high-quality organic olive oil to start things off right. It lays a flavorful, aromatic foundation when sautéing onions and garlic.

BUTTER – A pat of butter stirred at the end gives the risotto its luxurious, silky texture – the final touch that turns “good” into “wow.”

WINE – While the alcohol evaporates, the white wine aroma will stay in the dish and add a fantastic taste. Use something you’d happily drink – you’ll taste the difference.

AN ONION – A bit of onion sweetness will set a gentle base for a delicious risotto.

GARLIC – A must! Just a clove or two, minced and sautéed, it will add a warm, savory depth that complements the mushrooms beautifully.

PARMESAN CHEESE – Stir it in generously at the end of cooking. It can be replaced with a good chunk of grated Grana Padano cheese.

SALT AND BLACK PEPPER – Use both according to your taste. It’s also a good idea to crack some fresh black pepper on top.

FRESH PARSLEY – A herbaceous note that truly brightens your risotto. It’s the finishing touch that makes the aroma sing.

Easy black trumpet risotto recipe

PREPARATION

STEP 1: If you’re using fresh black trumpet mushrooms, check for leftover leaves, pine needles, and debris. Chop off the bottom of the stem and slice or pull the mushrooms apart into smaller chunks.

If you are using dried black trumpets, soak them in warm water for about fifteen minutes. Surprisingly, dried ones sometimes taste even better! Be sure to drain the water before frying them.

STEP 2: Mince the garlic and chop the onion into small pieces.

STEP 3: Heat a frying pan over medium heat without oil and quickly toast the sunflower seeds. Once toasted, remove them from the pan and set aside.

STEP 4: Now add a little olive oil to the same pan. When it is hot, add the black trumpet mushrooms and stir-fry them until they shrink and release their moisture. As with the seeds, remove them from the pan and set aside.

COOKING

STEP 5: Add a few drops more olive oil and fry the onions over low-medium heat until they are slightly brownish and translucent. Stir often to prevent them from burning.

STEP 6: Add the rice. Quickly toast it in hot oil (for a minute or two) until it becomes translucent, too. After that, add half a cup (1.18 dl) of white wine. Let it simmer on medium heat, stirring frequently, until the alcohol evaporates. Pop in the garlic and add salt and black pepper to taste.

STEP 7: Next, add sunflower seeds and let them cook together with the rice. They won’t crack when cooked, but because you toasted them, they will only remain crunchy on the outside while nice and soft on the inside.

STEP 8: When the alcohol from the wine evaporates, add vegetable stock. The liquid should be added gradually; only after the rice soaks up half a cup should you add more. Adding the stock gradually coaxes the starches for that creaminess while keeping the rice al dente at the core.

Also, it’s best to keep the stock hot. This way, the risotto will cook easier, and it will need about 18 minutes to cook. Again, al dente is what you’re looking for.

Soon, the rice will start to absorb the liquid and become softer. Constant stirring is crucial to prevent it from burning and releasing as much starch as possible. This will ensure you get that nice, creamy, yummy consistency.

A CREAMY FINISH

STEP 9: When almost done, stir in the butter. It will melt almost instantly and create another level of creaminess.

Ensure it’s evenly fused with all the rest in the pan.

STEP 10: Now, it’s time to pop in black trumpets. They will release a dark color, which might look like a squid tint initially. Eventually, this gets soaked up by the rice and colors your risotto greyish.

STEP 11: Finally, gently mix in grated parmesan cheese. It should melt completely, and yes, you can leave some to sprinkle on top when your black trumpet risotto is finally being served.

Or would you rather sprinkle your black trumpet risotto with fresh parsley to add freshness and a bit of green pop to your feast?

STEP 12: However you decide, serve your risotto while it’s still warm and bursting with all that aroma and incredible umami.

Enjoy!

A few tips worth remembering

Cleaning your mushrooms while still in the forest can save you valuable prep time later. If you’re using dried black trumpets, soak them in warm water for at least 15 minutes before cooking.

Unlike more delicate varieties like porcini or saffron milk caps, black trumpet mushrooms are surprisingly sturdy and last longer. Wrapped in a paper bag, they can stay fresh in the refrigerator for up to a week.

Add hot vegetable stock gradually while cooking, allowing the rice to absorb the liquid fully. This ensures the grains cook perfectly – soft and creamy outside, with a satisfying al dente bite at the core. Keep the rice covered with stock, but avoid drowning it.

Stirring risotto frequently is key to achieving its creamy, luscious texture. It helps release the rice’s natural starches and ensures the grains cook evenly by keeping them in constant contact with the liquid.

If using other spices, be mindful of the mushroom’s delicate aroma – intense spices should be added early to mellow, while milder ones are best added toward the end. For a lighter twist, consider whole-grain bulgur risotto – it’s just as satisfying and full of wholesome flavor.

Serve your black trumpet risotto immediately. Letting it sit in the pan will cause it to tighten and lose that creamy, indulgent consistency you hoped for.

Serving suggestions

Start with a light vegetable soup or something creamy like pumpkin or our pear potato soup.

For an appetizer, try a plate of thinly sliced cheese with fresh figs or brie and pear puff pastry bites. Have you tasted our saffron milk cap pate?

Serve with a slice of rustic homemade bread, such as buckwheat bread with walnuts and a bowl of light pear salad with foraged greens. Hint: Pinot Noir or Sémillon should do the job.

Storage

You can preserve your risotto for the day in the refrigerator.

It will keep there for 24-48 hours; however, reheating might break the delicate protein in mushrooms, which can result in digestion problems.

For the same reason, freezing this risotto is not recommended.

Black trumpet risotto FAQs

Black trumpet recipes

Pear potato soup with black trumpets

Black trumpet mushroom jam

Food nutter’s risotto recipes

Bulgur risotto with chanterelles

Porcini risotto

Wild garlic risotto

More mushroom recipes

Saffron milk cap tartlets

Saffron milk cap pâté 

Breaded saffron milk caps

Pizza with porcini mushrooms

Tagliatelle with porcini mushrooms

Our black trumpet risotto recipe was featured at Melynda’s Scratch Made food.

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