Mushroom Risotto

Mushroom Risotto

Serves 4

2 c Arborio Rice

1 ½ – 2L Chicken Stock

1 Onion chopped finely

2 cloves Garlic

¾c White wine

3 good handfuls of mixed mushrooms (can use any mushrooms I used Portobello, Shiitake and Enoki)
Extra Virgin Olive Oil

Truffle oil

½ c Parmesan cheese grated and extra for garnish

1T Butter

½ lemon

Fresh Herbs – Parsley or Thyme

Salt and Pepper

In a saucepan heat up stock and keep it at a low simmer.

In another frypan add extra virgin olive oil and fry off mushrooms till cooked. Add a few fresh herbs and a drizzle of lemon. Leave aside till rice is done.

In a big saucepan or skillet add a good glug of extra virgin olive oil and sautéed off onions and garlic over a medium heat for about 8mins till they are nice and soft but not coloured.

Add rice until well covered and turn up the heat.

Add wine stirring constantly till all absorbed and alcohol has burnt off.

Add 1 ladle of warm stock at a time to the rice and stir till well absorbed before you add another ladle. This should take about 30mins and rice should be al dente. The risotto should be a nice creamy texture.

Add more stock if you think its too thick.

Season with salt and pepper.

Stir through butter, mushrooms and parmesan cheese to the rice and stir gently through.

Serve and garnish with fresh herbs and an extra sprinkle of Parmesan cheese.

Drizzle some truffle oil over the top. (alternatively you can use a truffle paste which you can add when you are cooking the rice)