Restaurant-Style Truffle Mushroom Risotto

Practical information

Address

The Amber Spoon 47 Lantern Row, Old Town District Florence-Style Quarter, Milan (fictional showcase location)

Opening hours

Monday – Thursday: 17:30 – 22:30 Friday – Saturday: 17:00 – 24:00 Sunday: 12:00 – 21:00 Closed on public holidays (kitchen deep-clean day)

Price

Truffle Mushroom Risotto (restaurant plate): €18

Getting there

Metro:​ Line 2 to Lantern Square Station, Exit B (3-min walk) Bus:​ 11 / 24 / 37 to Old Town Stop Tram:​ T2 to Amber Bridge Parking:​ Underground lot next to the restaurant (first 2 hrs paid, dinner guests get validation)

Recipe

Ingredients

• 300 g mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste

Method

1. Wake up the mushrooms
2. Build the aromatic base
3. Deglaze with wine
4. The slow ladle method
5. Fold in the mushrooms
6. The mantecatura (the restaurant trick)
7. Plate like a pro

There is a particular kind of magic that happens when Arborio rice meets warm stock, butter, and patience. At The Amber Spoon, this dish has quietly become our most-requested plate—not because it is flashy, but because it is honest. Earthy mushrooms, a whisper of black truffle, and a slow stir that turns simple pantry staples into something that feels like a hug in a bowl.

This is not a “quick weeknight dump-and-go” recipe. Risotto asks for your attention for about twenty minutes. In return, it gives you silky, glossy grains that hold their shape, a deep umami backbone, and a finish that lingers just long enough to make you close your eyes. Below is the exact home-friendly version of our restaurant kitchen formula. No culinary degree required—just a heavy pan, good stock, and a glass of wine for the cook.