Wild Mushroom Truffle Rice Skillet

Earthy mushrooms and truffle oil coat Diamond Castle Sella grains for a luxe vegetarian centerpiece.

Cooked like risotto but finished fluffy, it shows clients how versatile the grains can be.

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Why it shines

  • Diamond Castle Sella withstands constant stirring without breaking.
  • Layered mushrooms deliver umami depth without meat.
  • Finished with truffle oil and crispy shallots.

Servings

Serves 6 as a vegetarian main.

Timing

Total time: 45 minutes.

Best occasion

Perfect for modern banquets, chef stations, or plant-forward tastings.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle Sella rice
  • 500 g mixed wild mushrooms, sliced
  • 3 tbsp olive oil plus 2 tbsp butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup white grape juice or cooking wine
  • 4 cups hot vegetable stock
  • 1 tbsp truffle oil plus crispy shallots and herbs

Method

  1. Sear the mushrooms in batches until deeply browned; season and set aside.
  2. Sauté shallot and garlic in butter, add the rice, and toast until translucent.
  3. Deglaze with grape juice, then add warm stock a ladle at a time while stirring.
  4. Once the rice is tender with a slight bite, fold the mushrooms back in.
  5. Finish with butter, truffle oil, and top with crispy shallots and herbs.

Warm the stock separately so the rice cooks evenly without turning gluey.

— Diamond Castle Culinary Team
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