all
baking/pastry
bar food/snacks
bbq
breakfast
canapes
cheese
desserts
dinner
dressings/sauces
enigma c3
lunch
mini cakes & afternoon tea
nc
party bites
pasta
raw
salads
sides
soups
tapas bar
WILD MUSHROOM & TRUFFLE RISOTTO
Prep/Cooking Time: 15-30 Minutes
Printable VersionIngredients (serves two)
- 120g Oyster mushrooms
- 100g Crimini mushrooms
- 20g Dried mushrooms (soaked in enough water to cover)
- 30g White onion
- 5g Garlic
- 5g Truffle peel (if available)
- 5ml Truffle oil
- 20ml White wine
- Risotto rice
- Vegetable stock
- Thyme
- 30g Butter
- 30g Parmesan grated
- 20g Parmesan shavings
- 5g Parsley
Instructions
- Take the soaked mushrooms and cut into pieces, keep separate from the liquid
- Clean the oyster and Crimini mushrooms and slice
- Peel, clean and finely chop the garlic and onion
- In a thick bottom pan heat the olive oil and add to the pan the garlic and onion
- Saute for 2 minutes without color
- Add to the pan the mushrooms and continue to cook for a further 2 minutes
- De-glaze the pan with the white wine and cook till evaporated
- Add the rice to the pan and cook for 2 minutes
- Add to the pan the dried mushroom liquid and a little veg stock
- Cook the risotto over a low gas till the rice is cooked, adding stock little by little and stirring all the time.
- Once the rice is cooked add the truffle peel and oil
- Add the grated parmesan and the cold butter
- Agitate till all of the elements are combined
- Season to taste and spoon into a bowl
- Finish the risotto with the shaved parmesan, chopped parsley and a drizzle of olive oil
