White Peppercorn and Mushroom Risotto

A creamy, comforting risotto enriched with earthy mushrooms and the subtle heat of white peppercorn—refined and deeply satisfying.

Ready in 45 minutes Rich in smoky flavor Traditional Nigerian recipe
White Peppercorn
PART OF THIS DISH

Ingredients

  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth, heated
  • 1 cup mushrooms, sliced
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon of olive oil
  • 1 teaspoon white peppercorns, crushed
  • 1/2 cup Parmesan cheese, grated
  • Salt to taste
White Peppercorn

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Method

  1. Heat olive oil and butter in a large pan; sauté onions until translucent.
  2. Add Arborio rice and toast for 2 minutes.
  3. Stir in white wine until mostly absorbed.
  4. Gradually add heated broth, stirring frequently until absorbed.Sauté mushrooms separately, then mix into rice with peppercorns and Parmesan.
Dish image Image for illustrative purposes only. Final presentation may vary.
White Peppercorn
CHEF'S TIP

Stir in freshly ground white pepper at the end for a delicate heat that won’t overpower the risotto’s creaminess.

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