The earthy flavours mushrooms bring to risotto turn a simple rice dish into a one-pot wonder. Add a generous measure of Parmesan and a drizzle of truffle oil to up the ante.
Serves 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
2 tbsp olive oil
1/2 onion, chopped
1 clove garlic, chopped
4 tbsp butter
500g mixed mushrooms*, roughly chopped
1 heaped cup of arborio rice
1/2 cup of white wine (or Cinzano works a treat)
700ml beef or lamb stock
1/2 cup grated parmesan
truffle oil (optional)
Salt and pepper
*whatever you can lay your hands on. My favourite mix is brown, portobello and shiitake
Method
Heat the oil in a large saucepan and add the onion, cook for around 1 minute then add the garlic. Cook over medium heat for 3 minutes, until softened and slightly translucent.
Add the butter and once it has melted add the mushrooms. Cook, stirring, for a few more minutes.
Add the rice, a pinch of salt, and a few grinds of pepper. Stir until the rice is coated in the oil. Pour in the wine and stir until the liquid has been absorbed.
Add a ladleful of the stock and turn the heat down to a simmer, stirring until the liquid has been absorbed. Keep adding stock and keep stirring. This should take around 30 minutes and a good amount of bicep strength.
Test the rice by smooshing a grain between your fingers. If it is still hard in the centre, keep stirring. If it is soft enough to flatten, you're ready.
Remove the pot from the heat, add half the parmesan and stir it in. Ladle into bowls, top with the remaining parmesan and drizzle with truffle oil.
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