Wild mushroom risotto with truffle shavings

Recipe from: 22 April 2015
recipes, rice

Ingredients 14
Servings 1


Serving Change
  • 50
    dried wild mushrooms (any variety)
  • 3
    boiling water
  • 1
    vegetable stock
  • 1
    olive oil
  • 1
    onion, finely chopped
  • 1
    clove of garlic, crushed
  • 4
    sprigs thyme, leaves picked
  • 250
    fresh wild mushrooms, quartered
  • 300
    Arborio rice
  • 1/4
    dry white wine or sherry
  • 40
    Parmesan cheese, grated
  • 20
  • salt and freshly ground pepper
  • 1
    black truffle, thinly shaven with a vegetable peeler



Soak dried mushrooms in the boiling water for about 15 minutes or until soft.
Drain well and reserve the soaking liquid.
Heat the vegetable stock in a saucepan and add the mushroom liquid. Keep warm over a very low heat.
Heat olive oil in a heavy based pan and gently fry onion, garlic, thyme and wild mushrooms until golden brown.
Add Arborio rice and re-hydrated mushrooms and sauté until translucent, about 2 minutes.
Add wine or sherry and stir until almost evapourated.

Pour a ladle of stock into the rice, reduce heat slightly, stirring frequently until liquid is absorbed. Continue to add stock ladle by ladle until rice is cooked to al dente.
Remove from heat and stir in Parmesan and butter.
Season with salt and pepper and lastly stir in the thinly sliced truffle. Serve immediately.

Recipe reprinted with permission of Source Food.
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Read more on: vegetarian  |  rice  |  recipes


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2016-10-21 11:21

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