Denise says:

  • This delicate risotto recipe is so full of flavour, and that final drizzle of truffle oil just really makes it special. There are several types of risotto rice available at the supermarkets; arborio and carnaroli are the most popular, but this dish is great with either variety.
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes plus soaking
  • Serves: 4 people

Ingredients:

  • 15g dried porcini mushrooms
  • 600ml boiling water
  • 1 vegetable stock cube
  • ~
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250g pack chestnut mushrooms or wild mushroom mix, chopped
  • ~
  • 300g risotto rice, such as arborio or carnaroli
  • 1 x 175ml glass white wine
  • 25g butter or non-dairy margarine
  • ~
  • 75g walnuts – roughly chopped
  • 2 tablespoons chopped basil leaves
  • 50g vegetarian parmesan, freshly grated or non-dairy cheese
  • Drizzle of Truffle oil - optional

Method

  1. Put 15g dried porcini mushrooms into a large bowl and pour over 100ml boiling water. Soak for 15 minutes.
  2. Crumble 1 vegetable stock cube into the 600ml boiling water.
  3. Heat 2 tablespoons olive oil in a shallow saucepan or deep frying pan over a medium flame. Add the chopped onion and chopped garlic cloves, then fry for about 5 minutes until soft.
  4. Stir in the chopped chestnut mushrooms and the rehydrated dried porcini mushrooms with water. Season with salt and pepper and continue to cook for 8 minutes until the fresh mushrooms have softened.
  5. Tip 300g risotto rice into the pan and cook for 1 minute. Pour over wine and let it bubble away, so the alcohol evaporates.
  6. Keep the pan over a medium heat and pour in a quarter of the vegetable stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
  7. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  8. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan.
  9. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Stir in the walnuts.
  10. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated parmesan, chopped basil leaves and a drizzle of truffle oil.
Tagged in: Buffet, dinner, Fresh basil, Garlic, Italian, Lunch, onion, Rice, vegetarian, Walnuts, Wild mushrooms