Truffle & Mushroom Risotto

Ingredients:

- 250g arborio rice

- 250g button mushrooms

- 50g grated parmesan cheese

- 125g butter

- 1 bunch of chopped chives

- 400ml boiling water and vegetable stock

- 200ml white wine

- Truffle Guys White Truffle Oil

- Truffle Guys Signature Truffle Dust

Directions:

- Blanch risotto for 7 mins, keep stirring every minute until you bring to a boil and gently simmer

- Strain the blanched risotto rice and lay it on a flat tray to cool

- Wash and chop the mushrooms into ¼’s not focusing on even sizes as this will add to the texture

- Fry the chopped mushrooms in olive oil until golden and crispy and add salt and pepper to taste

- Add the chilled pre-cooked rice mixture to the cooking mushrooms and fold into one another

- Pour the vegetable stock in slowly mixing in as you stir to stop it from sticking

- Repeat the process, but this time with the white wine

- When the excess stock and wine are mostly absorbed, add about half the grated parmesan and then start adding the diced butter ensuring you are continuously stirring

- Remove from the heat and add the rest of the butter & parmesan

- To serve, pile into a bowl and drizzle Truffle Guys White Truffle Oil and generously shake some Truffle Guys Signature Truffle Dust before adding some finely chopped chives

Serving a risotto without any inclusion of truffle is not only obscene, but somewhat disrespectful too. Imagine Batman not inviting Robin to the party… it just wouldn’t be right would it! Not to worry, we have come up with the perfect recipe that will ensure Robin is always part of the party plans.

- 250g arborio rice

- 250g button mushrooms

- 50g grated parmesan cheese

- 125g butter

- 1 bunch of chopped chives

- 400ml boiling water and vegetable stock

- 200ml white wine

- Truffle Guys White Truffle Oil

- Truffle Guys Signature Truffle Dust

- Blanch risotto for 7 mins, keep stirring every minute until you bring to a boil and gently simmer

- Strain the blanched risotto rice and lay it on a flat tray to cool

- Wash and chop the mushrooms into ¼’s not focusing on even sizes as this will add to the texture

- Fry the chopped mushrooms in olive oil until golden and crispy and add salt and pepper to taste

- Add the chilled pre-cooked rice mixture to the cooking mushrooms and fold into one another

- Pour the vegetable stock in slowly mixing in as you stir to stop it from sticking

- Repeat the process, but this time with the white wine

- When the excess stock and wine are mostly absorbed, add about half the grated parmesan and then start adding the diced butter ensuring you are continuously stirring

- Remove from the heat and add the rest of the butter & parmesan

- To serve, pile into a bowl and drizzle Truffle Guys White Truffle Oil and generously shake some Truffle Guys Signature Truffle Dust before adding some finely chopped chives

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