Ricarda's Restaurant® Truffle Mushroom Risotto (2 servings)


SKU: PM1364 Ricarda's

What You Get: 

  • House-made risotto with Truffle Mushroom and sauce.
  • 220g x2 arborio rice and 220g x2 mushroom and sauce, serves 2 people. 
  • Best for 30 days in the freezer; consume within 3 days after defrosting.

Heating Instructions:


  • Preheat oven to 375F. Lightly oil a baking sheet or coat with olive oil.
  • Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, thyme, aged black balsamic vinegar, season with salt and pepper to taste. Gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.


  • In the same saucepan, brown the shallots and the thyme in olive oil. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
  • Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add a pinch of salt, and the hot vegetable broth, about (3/4 cup) at a time, stirring frequently until the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, has absorbed almost all the liquid, and has a creamy consistency.
  • Add butter, cheese, garlic confit, and continue stirring. Add baked mushroom, parsley, and a touch of truffle oil, if desired.
  • Season with salt, shave fresh truffle, and sprinkle with Parmesan shavings.


Arborio Rice, Wild Mushroom, Truffle Oil, Parsley, Shallots, Butter, Parmesan Cheese, White Wine, Garlic, Olive Oil, and Vegetable Stock.

Contains Dairy.