Recipes / Dinner Party
Truffle Mushroom Risotto
Creamy Arborio rice, earthy mushrooms and a finish of truffle. A restaurant-style dish at home.
Prep10 min
Cook35 min
Total45 min
Serves4
LevelMedium
Ingredients
- 1 1/2 cups (300 g) Arborio rice
- 5 cups (1.2 L) warm chicken or vegetable stock
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup (50 g) grated Parmesan
- 1 to 2 teaspoons truffle oil, to finish
- Salt, pepper, fresh thyme
Instructions
- Heat the olive oil and 1 tablespoon of butter in a wide pan. Sear the mushrooms until golden, season, and set aside.
- In the same pan, soften the onion for 4 minutes. Add the garlic and rice and stir for 1 to 2 minutes until the grains look glossy.
- Pour in the wine and stir until absorbed.
- Add the warm stock one ladle at a time, stirring often and letting each addition absorb before adding the next. This takes about 18 to 20 minutes, until the rice is creamy but still has a slight bite.
- Off the heat, stir in the mushrooms, remaining butter and Parmesan. Rest for 2 minutes.
- Drizzle with truffle oil and sprinkle with thyme before serving.
Chef's tips
- Add truffle oil at the very end. Heat destroys its aroma.
- Keep the stock warm so the rice cooks evenly.
Cooking times and temperatures are a guide and vary by equipment. Always cook meat, fish and shellfish to a safe internal temperature and check ingredients for allergens. See our disclaimer.
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