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Servings4 - 5 servings
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Prep time10 minutes
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Cooking time30 minutes
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DifficultyMedium
INGREDIENTS
- TASTEOLOGY Truffle Oil
- TASTEOLOGY Garlic Olive Oil
- TASTEOLOGY Black Pepper
- 800g mushrooms of choice (we've used field, swiss and button)
- 4 tbsp butter
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 garlic clove, minced
- ½ onion, very finely diced
- ½ cup dry white wine (sauvignon blanc or reisling)
- 1¼ cups arborio rice
- 1L chicken stock (warm)
- 1 cup water (warm)
- ½ cup cream
- ½ cup parmesan cheese
- 1 tbsp butter
- Fresh truffle (optional)
- Thyme
STEPS
- Sauté mushrooms in 1 tablespoon of TASTEOLOGY Garlic Olive Oil and half the butter in a large pan. Once the butter has melted, add in half the mushrooms and cook until golden.
- Add half the garlic to the pan and TASTEOLOGY Black Pepper (to taste). Continue cooking until the mushrooms are rich brown in colour. Transfer into a bowl. Repeat with the remaining mushrooms and set aside for later.
- For the risotto, using the same pan turn the heat down to medium and add 1 tablespoon of TASTEOLOGY Truffle Oil and cook the onions until soft and translucent.
- Add garlic, and after a few minutes pour in wine and let it bubble and deglaze the pan. Then, tip in the rice and stir until it starts to go slightly translucent.
- Next, ladle in about 2 cups of the warm stock. Stir and let it sit for a few minutes so the rice soaks up the liquid. Once most of the liquid has been absorbed, repeat with the rest of the stock, bit by bit. Note: The trick is to stir in enough liquid to release the starches for a creamy texture, but not so much that the pan is cooling down and slowing the cooking process. The rice should still have a little ‘bite’ to it, and it’s fine if it’s runny at this stage - it’ll all come together once the rest of the ingredients go in.
- Finally, add half the cooked mushrooms, grated parmesan cheese and a splash of cream to the pan and stir until the risotto is silky and everything is combined.
- To serve, reheat the rest of the mushrooms (in a pan or microwave), and pile on top of individual serving bowls. Finish with a drizzle of TASTEOLOGY Truffle Oil, shavings of fresh parmesan cheese and a sprinkle of fresh thyme. If truffles are in season, add a few peices on top for a truly decadent experience. Serve immediately and enjoy!
Recipe note: Truffles have a distinct flavour and can be overpowering for some. They also have a very short season, and are pricey. A truffle oil is a great alternative. It has a lighter taste and is available year round. TASTEOLOGY Truffle Oil is made with quality Australian Extra Virgin Olive Oil infused with white Italian truffle. It adds a delicate earthy flavour and aroma. Plus, its unique dropper top means you can control exactly how much you use.
