Mushroom risotto with Parmesan and truffle oil

servings6
45 minutes

Ingredients

Mushroom risotto

  • 500g of assorted fresh mushrooms, roughly cut in similar-sized pieces
  • 100g of unsalted butter
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 250g of Arborio risotto rice
  • 100ml of white wine
  • 750ml of vegetable stock, plus more if needed
  • olive oil
  • 50g of Parmesan, or vegetarian alternative, grated
  • truffle oil
  • salt
  • black pepper, freshly ground

Method

1
To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds
  • 50g of unsalted butter
  • 500g of assorted fresh mushrooms
  • 1 shallot
  • 1 garlic clove
2
Stir in the rice and cook until transparent. Pour in the wine and stir in well
  • 250g of Arborio risotto rice
  • 100ml of white wine
3
Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock the rice is still slightly undercooked
  • 750ml of vegetable stock
4
Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve
  • 50g of unsalted butter
  • truffle oil
  • salt
  • black pepper
  • 50g of Parmesan
  • olive oil