Go Back

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!