Mushroom risotto with Parmesan and truffle oil
  • Cooking Time: 45 minutes
  • Servings: 6
  • 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
  1. 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. 2. Stir in the rice and cook until transparent. Pour in the wine and stir in well
  3. 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. 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
This easy 15 minute mushroom risotto recipe from Paul Heathcote is simply delicious. Use an assortment of mushrooms for extra flavour.