Mushroom and Truffle Risotto
Creamy Arborio rice slow-stirred with sautéed wild mushrooms, white wine and a whisper of truffle oil.
- 180 g arborio rice
- 250 g chestnut mushrooms
- 10 g dried porcini mushrooms
- 800 ml vegetable stock
- 100 ml white wine
- 2 pc shallot
- 1 clove garlic
- 50 g parmesan cheese
- 30 g butter
- 1 tsp truffle oil
- 5 g flat-leaf parsley
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Add to a shopping listHow the shopping list works →- Step 1
Soak dried porcini in 100ml hot water for 15 minutes, drain and finely chop, reserving the soaking liquid.
- Step 2
Warm vegetable stock in a saucepan and keep at a gentle simmer.
- Step 3
Melt half the butter in a wide pan, sauté sliced chestnut mushrooms over high heat for 6 minutes until browned and any liquid has evaporated; season and set aside.
- Step 4
In the same pan, melt remaining butter, sauté finely chopped shallot and garlic for 3 minutes until soft.
- Step 5
Add arborio rice and toast for 2 minutes, stirring, until grains are translucent at the edges.
- Step 6
Pour in white wine and reserved porcini liquid, stirring until absorbed.
- Step 7
Add warm stock a ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding more, about 18 minutes total, until rice is creamy and al dente.
- Step 8
Stir in cooked mushrooms, chopped porcini, grated parmesan and a knob of butter; remove from heat.
- Step 9
Drizzle with truffle oil and scatter chopped parsley just before serving.
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