Truffle Leek Mushroom Risotto

Truffle Leek Mushroom Risotto

I pretty much love everything about this recipe. I mean truffle, a perfect six-minute egg, these are a few of my favorite things! But I really do love truffle and eggs, anytime they are in combination on a menu, I have to get it! What is it about this combination that is truly irresistible?

Truffle Leek Mushroom Risotto
In addition to love truffle and eggs, I happen to love making this risotto style dish. I am always nervous to call it risotto because if there is anything I have learned after watching all the seasons of Top Chef, you can’t call your dish something that it’s not. And I think by definition this isn’t a risotto. However, it’s a delicious grain, stock and Parmesan combo that is perfect for winter weeknight meals. It comes together in about 30 minutes, and you don’t have to baby sit it like risotto. And farro and barley are better for you grains than rice, complete with lots of fiber and even some protein. So basically this dish is a no brainer for a quick and easy weeknight meal.

Truffle Leek Risotto

Truffle Leek Mushroom Risotto

Truffle Leek Mushroom Risotto

the only thing that makes truffle better is a six minute egg!

Servings 2


  • 1/2 cup farro
  • 1/2 cup barley
  • 2-3 cups vegetable stock
  • 2 leeks
  • 1 cup mushrooms sliced
  • 1 scallion
  • 2 tsp olive oil
  • 1/4 cup grated Parmesan reserve some for the top
  • 2 eggs
  • 1 tsp truffle salt


  1. In a medium pot on medium heat, add the farro, barley, and 2 cups of vegetable stock. Cover and stir occasionally. Taste when all of the broth evaporates, if the grains are still hard, add another cup of stock. 

  2. Wash and cut the leeks, Slice into half inch strips. 

  3. Wash and slice the mushrooms. 

  4. Wash and slice the scallion, set aside. 

  5. In a medium skillet, add 2 tsp of olive oil, leeks and mushrooms Cook for 8-10 minutes. 

  6. Before the last of the broth evaporates add the parmesan to the Pot. Be sure to reserve some Parmesan for the top; 

  7. Add the leeks and the mushrooms into the grains. Stir together until well incorporated. 

  8. To make the eggs, bring a pot of water to boil. Drop the eggs in boiling water and cook or 6 minutes and 30 seconds. Then place in an ice bath for 2 minutes. 

  9. Peel the eggs. 

  10. Spoon the risotto into two bowls. 

  11. Add the eggs to each bowl, then slice the egg in half. 

  12. Add truffle salt, Parmesan, and scallions. 

Recipe Notes

I found an affordable truffle salt at Trader Joes! 

Truffle Leek Mushroom Risotto


  • Farro or Barley: If you have only farro or barley, you can use one or the other.
  • Eggs: I love eggs! but if you are unable to eat eggs, (vegan or allergic) this recipe still works without them!

Truffle Leek Mushroom Risotto

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