I am mildly obsessed with truffle! Until now it was something I mostly ate in restaurants in pasta dishes (usually with a hefty price tag!), however my friend gifted me some truffle oil over Christmas, so I’ve been getting that lovely truffley flavour in my home cooked dishes. My favourite so far is this mushroom and truffle risotto, it also makes your kitchen smell amazing. If you don’t have access to any truffle oil, you can just make this a mushroom risotto and it still tastes great!
Overall time required: 30 minutes
- 25g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 200g arborio rice
- 125ml white wine
- 450ml chicken stock (you can use vegetable stock if vegetarian)
- salt and pepper
- 100g mushrooms, finely chopped
- 3-4 portobello mushrooms, to dress
- 4 cloves garlic, finely chopped
- handful of fresh parsley, finely chopped
- 2 tablespoons truffle oil
- 25g cheese – I like to use cheddar, comte or gruyere
- Boil your rice according to the instructions on the packet, or boil in 200ml water in a saucepan for 10 minutes.
- In a frying pan, fry your onion in the olive oil on a medium high heat for 3-4 minutes. Add the diced mushrooms and continue to cook for 3-4 minutes. Season with salt and pepper and add your garlic then turn the heat down to a medium-low.
- Pour in your white wine and then add your cooked rice. Whilst continually stirring, add your chicken stock in small increments. You basically want to add more stock when the risotto starts looking dry and then continue to stir.
- Meanwhile, in another frying pan (you can use a dry pan if non-stick, otherwise add a dash of olive oil), add your portobello mushrooms and fry on a medium low heat. Season with salt and pepper and flip over after 4-5 minutes and cook the other side. Once cooked, set aside to dress your risotto at the end.
- Add your cheese to the risotto mix and stir until melted through. Then add the truffle oil and parsley. Serve with your portobello mushrooms on top.