Delicious and delightful recipe for Mushroom and Truffle Oil Risotto – serve with a salad for a fantastic dinner
2 Tb olive oil
1/2 medium onion, chopped
1 large clove garlic, chopped
4 Tbsp butter
500g chopped mixed mushrooms (I use brown and button)
1 heaped cup arborio (risotto) rice
1/2 cup white wine
700ml stock (I use lamb)
About 2/3 cup grated parmesan cheese
3/4 tsp truffle oil (optional)
Handful chopped fresh parsley
Salt and pepper
Heat the oil in a large, heavy based saucepan and add the onion, cook for 1 minute then and garlic. Cook over medium heat for 2-3 minutes, until softened. Add the butter, allow to melt and then add the mushrooms and fry for a further 2-3 minutes, until browned.
Add in the rice and stir until well-coated in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and just passed al-dente. Add in the truffle oil and stir well.
Remove the pot from the heat and add in the parsley, parmesan and salt and pepper to taste. Serve into pre-warmed bowls and eat immediately.
I like to serve mushroom risotto with slivers of rare steak on the side and a mixed green salad.
Please rate this recipe
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.