Rice Mushroom Risotto

Difficulty:
1/5

Ingredients:

  • 200g mixed mushrooms (shitake, oyster)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp salt and pepper, each
  • 2 Shallots, finely chopped
  • 1/4 cup dry white wine
  • 1/2 cup arborio rice, uncooked
  • 3 cups chicken broth/stock, low sodium, warm
  • 2 tbsp butter
  • 1/4 cup parmesan cheese, finely grated
  • 1/2 tsp salt and pepper, each
  • ½ teaspoon truffle oil
  • Finely chopped parsley or chives
  • Parmesan, freshly grated

 Method:

  1. Add oil and butter in a large heavy based pot over high heat. Add the mushrooms and cook until golden brown.
  2. Add the garlic and shallot and stir. Add rice and stir until semi-translucent.
  3. Add wine and cook, scraping the base of the pot, until mostly evaporated.
  4. Add about a 1/2 cup of stock. Cook, stirring, until almost absorbed. Continue to add the stock in 1/2 cup increments until rice is ready and still creamy. Finish with butter, cheese and a touch of truffle oil. Serve immediately.