Mushroom and Truffle Cream Risotto

You don’t have to break the bank to enjoy truffle in dishes and this recipe will offer an affordable option!

If you were to see a mushroom and truffle risotto in a restaurant no doubt the price would be high but it doesn’t need to be. This recipe allows you to enjoy the luxury of truffle and dried mushrooms but for a fraction of the price restaurants would charge. The solution is … truffle cooking cream! And this stuff is actually a very reasonable price at only £2 for two small cartons from Ocado. Trust me when i say one carton can go a long way despite the size and the taste of truffle is not compromised for the price. Adding cream to any risotto provides a rich, creamy sauce and this dish is certainly packed with rich flavour.

Time it takes to make this dish: 50 minutes

Ingredients: Serves Four:

-300g Arborio Rice

-1 litre Vegetable or Chicken Stock

-2-3 Tablespoons Truffle Cooking Cream

-25g Dried Mushrooms(I opted for a mix of shiitake, oyster and porcini mushrooms)

-100g Chestnut Mushrooms

-50g Parmesan

20g Butter

-Small Onion

-1 Garlic Clove

-100ml white wine - Sauvignon Blanc is a good option

-Salt and Pepper

Shop the ingredients by clicking on the images below:

Method:

-Slice 100g of chestnut mushrooms, a small onion, and one garlic clove.

-In a frying pan season and sauté the mushrooms until they turn a golden brown and put aside for use later in the recipe.

-In a pan add 1 litre of hot stock and add in the dried mushroom to soak for at least half an hour. The aromas and flavours from the dried mushrooms will add a rich punch to the stock and allow the mushrooms to turn soft.

- In a clean frying pan and a splash of olive oil and fry the onion till it turns translucent. Add the garlic to the onion and let that brown slightly, then add 300g Arborio rice. Keep stirring so the rice doesn’t catch at the base of the pan and burn.

-After around three minutes of continuous stirring pour in 100ml white wine. This will deglaze the pan as well as adding extra flavour the rice will absorb. After 30-40 minutes from the stage of adding the wine, this dish should be ready to eat.

-Every time the rice gets dry as you stir add in a ladle of the dried mushroom-infused stock for the rice to absorb and cook in. Keep doing this for the duration of 30-40 minutes until cooked through.

-About 15 minutes into distributing in the stock add in half of the fried mushrooms, reserving the other half for presentation later. Alongside the mushrooms, pour in 1-2 tablespoons of Truffle Cooking Cream. After stirred in taste and add more Truffle cream to your liking.

-Spoon in 2g butter and then 50g of parmesan and keep ladling in stock until the rice. is cooked.

-When cooked, reheat the remainder of the mushrooms to display on top of the risotto for presentation.