Truffle Risotto - Cory Campbell

Truffle Risotto - Cory Campbell

When chef Cory Campbell was armed with some of our Kings Truffles butter, fresh truffle and a few bottles of Pegasus Bay Wines Pinto Noir... this was the outcome:


  • 2L Chicken stock 
  • Extra virgin olive oil
  • 1 small onion, finely diced
  • 6-8 portobello mushrooms diced
  • 500g Arborio risotto rice 
  • 100ml coconut aminos
  • 30-50g black truffles, shaved
  • 50g Brewers yeast
  • 80g kings truffle truffled butter
  • Salt to taste


  • Heat the stock in a large saucepan over low heat.
  • Heat olive oil in a heavy-based pan. Add onion and stir until the onion is soft. 
  • Add diced mushrooms and coconut aminos, cook out until its nice and glazed.
  • Add rice and cook until all grains are coated and just starting to stick to the pan. Deglaze with a little bit of stock and cook until evaporated.
  • Add in the hot stock till it covers the rice. Stir the rice a little and bring to a high simmer then turn down the heat to low - medium. Leave till the rice absorbs the stock, stir then add some more stock
  • Keep doing so until the risotto is cooked to your liking. (You may not need all of the stock so don’t worry if you have some left) You want your rice to be a little wet (not Stodgy)
  • Remove the rice from heat. Add in Kings Truffles truffle butter and stir to emulsify through, thickening the liquid. 
  • Sprinkle in the brewers yeast, this adds another dimension to the risotto instead of using cheese and works well with Pegasus Bay Pinot Noir. 
  • Season with salt
  • Serve immediately on warmed plates. Grate Kings Truffles' fresh truffle over the top

Enjoy matched with the Pegasus Bay Pinot Noir

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