Photo by Cristian Mihaila on Pexels
Wild Mushroom Risotto with Truffle Oil and Parmesan
Creamy risotto cooked by stirring arborio rice into hot vegetable stock, with sautéed mushrooms, butter, parmesan, and truffle oil.
- 160 g arborio rice
- 300 g mixed wild mushrooms
- 800 ml vegetable stock
- 1 medium white onion
- 2 cloves garlic cloves
- 100 ml dry white wine
- 60 g parmesan cheese
- 40 g butter
- 2 tbsp olive oil
- 2 tsp truffle oil
- 10 g fresh thyme
- 15 g fresh parsley
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in saucepan and keep at gentle simmer throughout cooking.
- Step 2
Slice mushrooms thickly. Heat olive oil in heavy-based pan and sauté mushrooms 4 minutes until golden.
- Step 3
Season mushrooms and remove to plate. Add half the butter to same pan.
- Step 4
Finely dice onion and cook in butter 3 minutes until translucent. Add minced garlic, cook 1 minute.
- Step 5
Add arborio rice, stirring to coat grains with fat. Toast 2 minutes until edges are translucent.
- Step 6
Pour in white wine, stirring constantly until absorbed. Add thyme leaves.
- Step 7
Add hot stock one ladle at a time, stirring continuously until each addition is absorbed.
- Step 8
Continue for 16-18 minutes until rice is creamy but still has slight bite.
- Step 9
Stir in cooked mushrooms, remaining butter, and grated parmesan. Remove from heat.
- Step 10
Drizzle with truffle oil, garnish with chopped parsley and extra parmesan. Serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
