Mushroom Risotto with Black Truffle
The perfect risotto to highlight the magnificent black truffle
Category: Light Main, Light Meal, Main, Starter
Keyword: black truffle, mushrooms, risotto, truffle
- ½ large onion peeled and finely chopped
- 1 stick of celery trimmed and finely chopped
- 1 small clove of garlic finely chopped
- 2 tbs olive oil
- 300 g risotto rice
- 125 ml vermouth
- 800 ml hot chicken stock
- 90 g butter
- 400 g mixed fresh mushrooms cleaned (not washed)
- ½ tsp dried porcini powder
- sea salt and freshly ground black pepper
- 1 tsp freshly picked thyme leaves
- 1 cup freshly grated Parmesan cheese plus more for serving
- ½ cup fresh flat-leaf parsley leaves picked and chopped
- 30 g black truffle
- Truffle oil to drizzle
Heat the olive oil and a tbsp butter in a pan, add the onion, garlic and celery and cook gently without colouring for about 15 minutes, or until soft.
Add the rice and increase the heat stirring to ensure the rice and vegetables do not stick to the pan.
Add the vermouth or wine and keep stirring until it has evaporated.
Then start to add the stock to the rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next ladle full, turning the heat down to low so the rice doesn't cook too quickly, and continuing to add ladlefulls of stock until it has all been absorbed, giving you rice that is beginning to soften .
Meanwhile, heat another pan, add a knob of butter to it. When it starts to foam, toss in your mushrooms in with a little seasoning. Keeping the mushrooms moving, cook for a minute or so, then add the thyme. Give the pan a good shake and keep cooking until the mushrooms are tender.
Season to taste.
Continue adding the rest of the stock a ladleful at a time until the rice is cooked. (You may not need all the stock.)
Add the cooked mushrooms to the rice.
Turn off the heat and stir in the rest of the butter, Parmesan, parsley and a little shaved black truffle.
Check the seasoning and add salt and pepper if needed.
Put a lid on the pan and leave the risotto to rest for a minute.
Serve between individual serving plates. Drizzle with a little truffle infused olive oil and thinly shaved truffle.
Finish with freshly ground black pepper.
Put a bowl of freshly grated Parmesan on the table for everyone to help themselves..