Mushroom risotto recipe, the way I make it, with a touch of truffle oil to finish. Super easy and a big favourite with so many people.
- 2 litres (8 cups) chicken or vegetable stock
- 1 medium onion
- 1 small sprig rosemary
- 500g (1.1 lb) mixed mushrooms (wild and otherwise)
- 3 Tbsp salted butter
- 3 Tbsp EV olive oil
- 2 Tbsp dry sherry (optional)
- 400g (2 cups) carnaroli rice (or any risotto rice you can get)
- 125ml (1/2) cup dry white wine (skip if you don’t do alcohol)
- freshly ground black pepper
For finishing the Risotto
- 1 Tbsp cold salted butter
- 2 Tbsp truffle oil and a little more for serving
- 60g (2 oz) parmesan cheese
- Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
- While waiting for the stock, chop the onion finely. Pick the rosemary leaves. Set aside.
- Clean the mushrooms by brushing off any dirt. Wash them if you like, but be sure to gently dab them dry with a kitchen paper. Then slice them up into fairly same lengths and thickness. This is probably not as easy as it sounds as the mushrooms will come in all sorts of shape and sizes!
Let’s cook the mushrooms
- Heat 1 Tbsp of the butter and olive oil in a pan that’s at least at least 7.5cm/3″ high, over medium-high heat and sauté the mushrooms.
- Sprinkle a generous pinch of salt and some freshly ground black pepper, and stir to mix. Cook until the mushrooms have released their liquid and have taken on a little colour. This will take a good 5 minutes. Make sure the liquid from the mushrooms has evaporated.
- Add the sherry, if using, and cook it all off, stirring a few times. Tip the mushrooms out onto a plate and set aside.
Let’s cook the risotto
- In the same pan, add the rest of the butter and olive oil, and heat on low heat.
- Add the onions, and cook for 3 minutes, stirring, until the onions have softened.
- Add the rice and rosemary leaves and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
- Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
- Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round constantly, just regular stirring while the stock evaporates.
- When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 12 minutes. Yes, watch the clock or put your kitchen timer on.
- Check the rice at the 12 minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite (not soft right through) in the middle? You should just about see a tiny, white opaque centre. If it’s not done, add 1/4 cup stock, and stir. When that stock has been absorbed, check again.
- Then check the seasoning – does it need salt? Add some if you think it does, and stir it in.
- Tip in about 3/4 of the mushrooms, and stir thoroughly to fold the mushrooms in, and heat through for about 30 seconds. Keep the rest aside for topping.
- Take off the heat. Stir in the butter, 2 Tbsp of the truffle oil and the parmesan and stir it all in thoroughly and vigorously for a whole 30 seconds. Read up on mantecatura in the Basic Risotto post. That’s what this process is called.
- Cover and leave to rest for 2 minutes.
- Serve up your risotto, topping each one with a few of the sautéed mushrooms and a few drops more of the truffle oil, either on the mushrooms or on the rice.
- Category: First or Main Course
- Cuisine: Italian