Creamy Mushroom Risotto with Truffle Oil

A slow-stirred risotto packed with golden mushrooms, finished with parmesan and a drizzle of truffle oil.

SHOPPING LIST

• risotto rice300g
• mushroom400g
• onion1
• garlic2 cloves
• vegetable stock cube1
• parmesan60g
• butter30g
• truffle oil1 tbsp
• olive oil1 tbsp

METHOD

1. 1Slice the mushrooms and fry in the olive oil over a high heat for 6 minutes until golden, then set aside.
2. 2Soften the chopped onion and garlic in the same pan for 4 minutes.
3. 3Stir in the rice and cook for 1 minute until the grains look glossy.
4. 4Crumble the stock cube into 1 litre of hot water and add a ladle at a time, stirring until absorbed before adding more.
5. 5Keep adding stock for about 18 minutes until the rice is tender with a little bite.
6. 6Stir the mushrooms, butter and most of the parmesan back through.
7. 7Serve with the remaining parmesan and a drizzle of truffle oil.

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