Mushroom risotto with Parmesan and truffle oil
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Paul Heathcote's mushroom risotto recipe is given a rich boost with the addition of truffle oil and Parmesan. For the mushrooms, use a selection of wild mushrooms or button mushrooms, and if making this for a vegetarian, replace the Parmesan with a cheese free of animal rennet.
First published in 2015
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Ingredients
Metric
Imperial
Mushroom risotto
- 500g of assorted fresh mushrooms, roughly cut in similar-sized pieces
- 100g of unsalted butter
- 1 shallot, chopped
- 1 garlic clove, chopped
- 250g of Arborio risotto rice
- 100ml of white wine
- 750ml of vegetable stock, plus more if needed
- olive oil
- 50g of Parmesan, or vegetarian alternative, grated
- truffle oil
- salt
- black pepper, freshly ground
SAVE RECIPE
Method
1
To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds
- 50g of unsalted butter
- 500g of assorted fresh mushrooms
- 1 shallot
- 1 garlic clove
2
Stir in the rice and cook until transparent. Pour in the wine and stir in well
- 250g of Arborio risotto rice
- 100ml of white wine
3
Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock the rice is still slightly undercooked
- 750ml of vegetable stock
4
Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve
- 50g of unsalted butter
- truffle oil
- salt
- black pepper
- 50g of Parmesan
- olive oil
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