Risotto with white truffle and mushroom

Written By Jeff Ross

Risotto with white truffle and mushroom

 

Ingredients: 

  300gms carnaroli rice

  35gms porcini or forest mushrooms

  50gms butter

  1 tbsp extra virgin olive oil

  150ml white wine, dry

  1ltr chicken or vegetable stock

  1 large onion, finely sliced 

  Bunch of parsley, chopped

  Grana Padano or parmesan, finely grated 

  Salt and pepper 

  1 tsp white truffle salsa, optional

 

Instructions:

 

Step 1

Begin by reconstituting the dried mushrooms, to do this simply place in a bowl and add hot water. Leave for approximately 20mins.

Step 2

Heat the butter and oil in a heavy based saucepan over a medium to high heat, add the onions and cook until translucent. Add the rice and cook for a few minutes stirring until all of the rice is covered by the butter and oil.

Step 3

Add the white wine, pouring slowly into the rice. Allowing all the alcohol to cook off.

Step 4

Slowly begin to ladle in the stock, but only add enough so that the rice soaks up the liquid, add more stock as it cooks off. 

Step 5

Remove the porcini mushrooms from the hoot water and add to the dish, reseving the left over water to use as extra stock. The water contains flavour that shouldn’t be wasted. 

Step 6

Alternate between ladling the stock and the reserved mushroom water into the risotto and continue to cook until the rice done.

Step 7

Season to taste. Remove from the heat for 5mins before serving. Stir in tuffle salsa. 

Step 8

Serve with chopped parsley and grated cheese.

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