Truffle and Morel Risotto

Truffle and Morel Risotto

This dish is one that was going to appear on the Italian round of MasterChef. Luckily I managed to get a bye through that round, so the recipe is still mine. I’ve already got a mushroom risotto on this website, but I’ve work on the already good recipe and turned it into a mouth watering recipe. Suitable for any occasion. The key is in the stock used to make the risotto. The stock I used is actually the stock that makes the mushroom jus I used in the final. Its essentially an infused chicken stock, but use vegetarian if making it veggie. The three key ingredients are sun dried tomatoes, dried mushrooms and wait for it parmesan rind. If you’ve not discovered what a parmesan rind can do for you yet. Check it out. It adds an amazing depth of flavour due to its savouriness and umami qualities. I can’t make a sauce without now.

Looking ahead, there are still lots of things going on. My next event is a cooking demo. This will be a demo of my three favourite dishes, plus you get to eat them too. It is on Friday 14th September. Details on the website of the cookschool. At The Kitchen


Truffle and Morel Risotto

Mushroom Stock

  • Onion
  • Carrot
  • Celery
  • Thyme
  • Bay Leaves
  • 100ml Marsala
  • 500ml Chicken/vegetable stock
  • 250g Chestnut mushrooms
  • 50g Dried mushrooms
  • 1 Star Anise
  • 1 Tsp Scheuzan peppercorns
  • 5 Sun dried tomatoes
  • 1 Parmesan Rind


  • 150g Carnaroli Rice
  • 1 Large Shallot
  • 2 Cloves Garlic
  • 100ml Noilly Prat
  • 100ml Double Cream
  • 50g Butter
  • 100g Grated parmesan
  • 40g Parsley
  • 20g tarragon
  • 40g Pine Nuts
  • 20g Dried Morels
  • Truffle or truffle oil


  1. Brown off the onion, carrots and mushrooms in a pressure cooker. Add the marsala and let it reduce by half. Add all the remaining ingredients. Put the lid on the pressure cooker and bring up to full pressure. Cook for 30-60minutes. Cool and strain.
  2. Add the morels to the double cream to let them rehydrate.
  3. Add the parsley, tarragon and pine nuts to a blender and make a pesto.
  4. Now just make a normal risotto. Sweat the shallot and garlic, add noilly prat. Reduce a little now add the rice. Stir for a few minutes and then add the stock 250ml at a time. Keep cooking for minimum 18 minutes. Up to 20. If you run out of mushroom stock, just add water.
  5. Finish it by adding a knob of butter and the parmesan. Heat the rehydrated morels up.

To serve, I put mine in a bowl. Add a parmesan crisp, some morels and spoonfuls of the parsley pesto.


  1. Can you do a risotto masterclass at your cooking demo? I always seem to mess mine up. I live in Surrey though. Is there any chance of you doing classes around here?

  2. The risotto looks incredibly creamy and delicious! When I make a mushroom risotto, I use about a handful of dehydrated mushrooms and rehydrate them in either water or stock and use the flavoured stock in the recipe, just like you! Make sure you strain the stock through a very fine sieve as the dried mushrooms may be sandy. I have a bag of parmesan rinds in the freezer for exactly that reason. I love the sound of the pesto on this dish, so extravagant, it really takes it over the top. I haven’t had morels in ages, they are so darn expensive here. Now that I have Amazon Prime, I’ll take a look for a deal!
    Does Master Chef own all the recipes you made on the show? Hardly seems fair since they don’t even pay you!

    • Dave Crichton

      Oh Eva, I wish I had a freezer full of Parmesan rinds. You’re not wrong about the price of morels either.

      Sadly MC do own all the recipes. I’m sure if I really wanted one and asked nicely I could use it.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.