MUSHROOM RISOTTO WITH PARMESAN AND TRUFFLE OIL

 

  • Cooking Time: 45 minutes
  • Servings: 6
  • Preparation Time:

Backstory

This easy 15 minute mushroom risotto recipe from Paul Heathcote is simply delicious. Use an assortment of mushrooms for extra flavour.

Ingredients

  • 100g of unsalted butter
  • 500g of assorted fresh mushrooms, roughly cut in similar-sized pieces
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 250g of Arborio risotto rice
  • 100ml of white wine
  • 750ml of Knorr Vegetable stock, plus more if needed
  • olive oil
  • 50g of grated Parmesan
  • truffle oil
  • salt
  • freshly ground black pepper

Directions

  • 1. To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds
  • 2. Stir in the rice and cook until transparent. Pour in the wine and stir in well
  • 3. Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock the rice is still slightly undercooked
  • 4. Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve

Categories: Brewing  Creamy  Italian  Misc. One Dish  Nutty  Savory 

Author Credit: Great British Chefs

Website Credit: http://greatbritishchefs.com/recipes/mushroom-risotto-recipe-parmesan-truffle-oil

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