Mushroom Risotto with Parmesan and Truffle Oil
Prep time: 40 minServes: 4
Pairs with
The earthiness of mushrooms and the scent of truffle oil ask for a white with weight and a touch of oak — a white Burgundy, a good Soave, or even a light Pinot Noir. The risotto should have the guest's full attention, and the wine should complement, not compete.
Ingredients
- 300g mixed mushrooms (shiitake, portobello, chestnut), sliced
- 300g arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 150ml dry white wine
- 1 litre warm vegetable stock
- 60g Parmesan, finely grated, plus more to serve
- 30g butter
- 2 tbsp olive oil
- Truffle oil for drizzling
- Flaky sea salt, black pepper
- Fresh thyme
Method
- 11. Heat olive oil in a large frying pan over high heat. Cook mushrooms in batches 3–4 minutes until golden — if you crowd them, they steam instead of sear. Set aside.
- 22. In a wide saucepan: melt the butter, sweat the onion 4 minutes until soft. Add garlic, cook 1 minute.
- 33. Add the rice, stir 1 minute until the grains are glossy.
- 44. Pour in the wine, stir until absorbed.
- 55. Add the stock one ladle at a time, stirring often, waiting until each ladle is absorbed before adding the next. This takes 18–20 minutes.
- 66. Stir in Parmesan, seared mushrooms, and thyme. The rice should be al dente and creamy, not dry.
- 77. Serve immediately with a drizzle of truffle oil and extra Parmesan.