I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
Serves 4 as a starter 2-3 as a main course.
250g of risotto rice
500g of assorted mushrooms finely chopped
1 red onion finely chopped
1 clove of garlic finely chopped
100g of butter(or use a tbs of olive oil if you are dairy free)
50ml of Vermouth
800ml of rich stock (I use Kallø French onion cubes as they are really delicious, I use two for this recipe)
A handful of freshly grated Parmesan and more for serving (you can use vegetarian or vegan parmesan)
Truffle oil to taste for serving (you don’t need much)
Salt and pepper to taste
A small bunch of fresh chopped parsley
Put the mushrooms onions and garlic into a medium pan with half the butter(or olive oil) Fry until the mushrooms are cooked and shrunken down. Stir in the rice and Vermouth and stir fry for a minute. Add a little of the stock at a time stirring all the time until it is all used up and the risotto is creamy. If the rice is a little too al dented add a bit more boiling water till it is tender.
Season with pepper and salt if needed, I find the parmesan is quite salty enough. Then stir in the rest of the butter if using and the grated parmesan.
Serve with the truffle oil (to taste) over the top and the chopped parsley. I finished mine with a mushroom cut in half and fried in olive oil as decoration.