Porcini Risotto with Wild Mushrooms & White Truffle Oil

As the nights draw in thoughts turn to cosy evenings in with suppers round the kitchen table or snuggled up in front of the fire. And, what better way than with a delicious mushroom risotto.  This dish is great with any variety of wild mushroom, some of our favourites are Giant Puffballs, the beautiful looking Cauliflower Mushroom or the Penny Bun.

Preparation: 30 minutes  /  Cooking: 30 minutes




Step 1:
Begin by cleaning the wild mushrooms, using a pastry brush to ensure there is no dirt. Depending on their size, they may be split in half down the axis of the mushroom or left as they are. In a large skillet melt 25g of butter and sauté the mushrooms until they begin to colour. Season and set aside.

Step 2:
In a saucepan, bring the stock up to a boil, then reduce the temperature and keep it at a simmer.  In a separate heavy, low sided saucepan melt 25g of butter, and add the finely chopped onion, celery and garlic to sweat until soft and translucent, but not coloured. Add the Porcini Risotto rice, stirring using a wooden flat bottomed spoon to coat completely in butter. Increase the heat, adding the wine and allow to completely evaporate.

Step 3:
Next, begin to add the stock, one ladle at a time. Stir the rice continuously until all the liquid is absorbed from each ladle, but do not allow the mixture to go dry. Adjust the heat to ensure the rice is simmering but not boiling.

Step 4:
After approximately 15 – 20 minutes the rice should be soft, creamy and the mixture loose. Now add the stock a tablespoon at a time and taste regularly – the final texture of the rice should be slightly al dente. When ready to serve, stir in the mushrooms, diced butter, parmesan and finely chopped parsley. Finish by stirring in the White Truffle Oil. Taste and adjust the seasoning, serve immediately with grated parmesan.

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