Wild mushroom risotto with truffle oil and parmesa
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
30
Ingredients
50g/1¾oz dried porcini mushrooms
1 litre/1¾ pints boiling water
1 chicken or vegetable stock cube
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
250g/8¾oz mixed fresh mushrooms (such as shiitake, chestnut and oyster), chopped
salt and freshly ground black pepper
300g/10½oz arborio risotto rice
175ml/6¼fl oz white wine
1 tsp truffle oil
50g/1¾oz parmesan, shaved with a vegetable peeler
Instructions
Soak the porcini mushrooms in the boiling water
for 20 minutes, then drain well, reserving the
soaking liquid in a separate bowl. Chop the soaked
mushrooms and set aside. Crumble the stock cube
into the liquid the mushrooms were soaked in and
stir to combine. Keep warm.
Heat the oil in a pan over a medium heat. Add the
onion and garlic and fry for 4-5 minutes, or until
softened but not coloured.
Add the soaked porcini mushrooms and the fresh
mixed mushrooms and season, to taste, with salt
and freshly ground black pepper. Stir well and
continue to fry for 4-5 minutes, or until the
mushrooms have softened.
Add the risotto rice to the pan and stir fry for
1-2 minutes, or until the grains of rice are
slightly translucent.
Add the wine and boil for 1-2 minutes, stirring
well, until the volume of liquid has reduced by a
third.
Add one third of the reserved mushroom stock and
reduce the heat slightly until the mixture is
simmering. Simmer, stirring regularly, until the
majority of the liquid has been absorbed by the
rice.
Repeat the process with the remaining mushroom
stock until all of the stock has been used up and
the rice is tender.
Remove the pan from the heat and stir in the
truffle oil.
To serve, spoon the wild mushroom risotto into the
centre of four serving plates and sprinkle over
the parmesan shavings.
Originally Submitted
12/6/2012
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