Black trumpet risotto

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Delicious, umami-rich black trumpet mushroom risotto with sunflower seeds

Servings

Prep Time 10

Cook Time 25

Total Time 40

EQUIPMENT

1 cooking pan

INGREDIENTS

US Customary - Metric

300 g black trumpet mushrooms
350 g rice
70 g sunflower seeds
40 g butter
100 g parmesan cheese
100 ml white wine
2 tbsp olive oil
1 onion
2 cloves of garlic
salt
black pepper
fresh parsley

INSTRUCTIONS

If using fresh black trumpets, inspect them for leftover leaves or debris, trim the stems, and slice or pull them into smaller chunks. For dried black trumpets, soak them in warm water for about 15 minutes to rehydrate, then drain them thoroughly before cooking.
Mince the garlic and finely chop the onions into small, even pieces.
Toast sunflower seeds in a dry pan over medium heat until they turn lightly golden. Remove them from the pan and set aside for later.
Add a drizzle of olive oil to the same pan and stir-fry the black trumpets until they release moisture and shrink slightly. Set them aside.
In the same pan, heat more olive oil and sauté the onions over low to medium heat until they soften and turn translucent. Stir frequently to prevent them from burning.
Add the rice to the pan, toasting it briefly until it becomes slightly translucent. Pour in the white wine and let it simmer, stirring often, until the liquid reduces and the alcohol evaporates. Season with salt and black pepper to taste.
Stir in the toasted sunflower seeds. Gradually add hot vegetable stock, half a cup at a time, letting the rice absorb the liquid before adding more.
Continue stirring frequently and cook for about 18 minutes. When the rice is nearly cooked, stir in a pat of butter.
Add the cooked black trumpets and gently mix them into the risotto.
Mix in grated Parmesan until fully melted and creamy, reserving a little for sprinkling on top. Alternatively, garnish with fresh parsley for a bright, herbaceous touch.
Serve immediately while the risotto is warm. Enjoy!

NOTES

Clean mushrooms in the forest to save prep time later. When using dried black trumpets, soak in warm water for 15 minutes, then drain before cooking.

Fresh black trumpets are quite sturdy, and when stored in a paper bag, they can last up to a week in the fridge.

Gradually add hot vegetable stock to the risotto, letting the rice absorb it fully. This ensures a creamy texture with a satisfying al dente bite.

Stir frequently to release starches, create creaminess, and prevent sticking.

Add intense spices early to mellow and milder ones at the end to preserve the mushroom’s aroma.

Serve risotto immediately for the best texture.

Store in the refrigerator for up to 24 hours. Reheating may affect the mushrooms’ quality, and freezing is not recommended.

Note about nutrition facts: These were calculated by collecting data from various sources, which may not reflect the exact values.

Author: Food nutters

Calories: 662kcal

Cost: $7

Course: dinner, Main Course

Cuisine: Mediterranean

Keyword: black trumpet, mushroom, mushrooms, risotto

Nutrition