Bring the taste of Italy to the dinner table this week with Rich’s Mushroom and Truffle Risotto. This hearty rice dish is perfect for feeding hungry tums and is quick and easy to prepare.
Okay, okay we realise that not everyone has truffles lying around the house (sorry Chef), but that is the beauty of risotto, anything goes. Think of it as the omelette of the rice world!
So if you don’t have truffles, there are loads of different ingredients you can use instead, just use what you have in the fridge. Why not try an all veggie combination (what better way to get your 5-a-day) or throw some seafood in the mix for a truly Mediterranean medley.
Feeling brave? Why not take inspiration from around the world and try black risotto, which true to its name, is made hauntingly black from one key ingredient…squid ink. Yum.
Method: Mushroom Purée
- Sweat the onion and garlic in a pan over a low heat.
- Add the mushrooms and lightly caramelise in pan.
- Reduce the liquid that come out of the mushrooms.
- Add the white wine and reduce until dry.
- Add the cream and bring to the boil.
- Take off the heat and carefully place into a blender and blend until smooth.
- Pass through a fine sieve.
Method: Mushroom and Truffle Risotto
Fry off the wild mushrooms in vegetable oil until lightly browned, once cooked place in a bowl and set aside.
In the same pan reduce the heat and sweat off the onions and garlic.
Add risotto and cook for a couple of minutes.
Turn up the heat and add the wine and reduce until no liquid remains.
Add the warm water and reduce to a simmer.
Cook until most of the liquid is gone, it should take 15-20 mins.
Once the rice is cooked add the mushroom purée, butter and truffle oil and cook out for further couple of minutes.
Add the cooked wild mushrooms back into the rice.
Reduce the heat and finish with grated parmesan, season with salt to taste.
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