Wild Mushroom and Black Truffle risotto Recipe
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Ingredients
(Serves 2) - risotto rice (2/3 cups) - chestnut mushrooms (about 10, finely diced) - garlic (1 big clove, finely slivered) - onion (1, finely diced) - white wine (a very good lug) - chicken stock (have about 2.5 pints ready) - a good knob of butter - a couple of lugs of e.v. olive oil - parmesan reggiano (a small bowlful) - a small piece of black truffle (chopped) or a lug of black truffle oil* - fresh parsley (about 1 tbsp, flat leaf if possible) - salt and freshly-ground black peppper
How to make Wild Mushroom and Black Truffle risotto
One of my favourites. Easy, quick, hearty and tasty. Substitute vegetable stock if you absolutely have to. *Tastes great without the truffle but very special with it.
- Heat oil and one third of the butter in a large saucepan, saute onion and garlic for about 4 minutes
- Add mushrooms, cook for a further 4/5 minutes until they go brown
- Stir in the rice, making sure it is all coated in the oil
- Add the wine and heat vigourously until all the liquid has disappeared
- Add the stock one ladleful at a time. Stir each ladleful constantly, but gently, until the liquid almost disappears. Then add another and repeat etc.
- When the rice is nearly tender (3 minutes or so before it is...taste to check), add the truffle. (If using truffle oil, add it at the start of stage 9).
- Continue cooking until the rice is tender (taste to check). The risotto should have a creamy consistency
- Turn off the heat, add the remainder of the butter and gently stir through. Add the parmesan and stir through, saving a bit for garnish
- Stir through the parsley (save a bit for garnish) and season with the salt and pepper.
- Garnish with the rest of the parmesan and parsley and serve in bowls with warm ciabatta.
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