Truffle Mushroom Risotto

One of my favourite hearty meals with the perfect amount of truffle-y-ness

I've eaten a lot of truffle mushroom risottos, and I always find there's never enough truffle. But why is that??

I don't have answers. But I do have a solution – create my own with enough truffle!

I made this risotto with the goal of making it creamy without adding cream, and truffle-y by adding enough truffle oil. Now if you want to be super fancy, you can also grate actual truffle into this and also on top when serving. However, I'm not that extra so I stuck to truffle oil.

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INGREDIENTS

6 portobello mushrooms, chopped

3 garlic cloves, finely chopped

3/4 of a large brown onion, chopped

1L vegetable stock

400g risotto rice

2 tbsp lightly salted butter

5 tbsp parmesan cheese, plus extra for serving

3 tbsp truffle oil (or more if you fancy!)

2 tbsp olive oil

Salt & pepper

METHOD

1. In a large pot on medium heat, add oil, garlic, and onion. Fry until they soften but not fully brown. Then add in the mushrooms and cook everything until well combined and mushrooms have softened too.

2. Add in the risotto rice and mix. Then pour in the vegetable stock and bring the mixture to a boil. Once it starts boiling, turn the heat down to low and allow it to simmer until the vegetable stock has been absorbed. This should take roughly 10 minutes, however, stir the mixture every couple minutes or so.

3. Once the vegetable stock has absorbed, season with salt and pepper and mix.

4. Add in the butter and parmesan cheese and combined well.

5. Give the risotto a taste to see if you'd prefer some more salt or pepper. If you're happy with the taste, add in the truffle oil and mix it through thoroughly. Give it another taste to see if you want to add more truffle oil!

6. Serve with parmesan cheese and a drizzle of truffle oil on top.