Whitmore and White’s Mushroom Risotto With Truffle Oil and Parmesan #Recipe

Briony Wilson
19th July 2020

This is a simple but extremely delicious mushroom risotto enhanced with the earthy flavour of truffle. We love anything and everything with truffle here at Whitmore & White, but this creamy rich classic dish has got to be one of our favourites!

Sauté the soaked and drained porcini mushrooms and chestnut mushrooms in 50g of butter until browned. Add the chopped garlic and shallot and cook for a further minute, or until softened. Stir in the Carnaroli risotto rice and stir until the rice is transparent, add the white wine and then stir well.  Add the chicken or vegetable stock a little at a time, stirring constantly until the risotto has become creamy, all the liquid has been absorbed, and the rice is cooked (add more stock if the rice is till undercooked). Season with salt and black pepper, a little olive oil and the remaining butter. Stir in the parmesan and truffle oil (to taste) and serve.

Recipe Info

Serves

4-6

Serving Suggestions

WINE PAIRING
This dish has rich creamy and savoury flavours and can go equally well with either a red or a white wine. Barolo is a fantastic paring with truffle risotto, we recommend our Dezzani Barolo (£29.95). Whites which would go well with the dish include Meursault and Vouvray, or if you’re feeling decadent this risotto also goes fantastically with champagne, we’d recommend our Deutz Brut Classic (£37.95).

Ingredients

100g of butter
10g of Dried porcini mushrooms
250g of chestnut mushrooms
1 shallot, chopped
1 garlic clove, chopped
250g of Ferron Carnaroli risotto rice
100ml of white wine
750ml of chicken stock (or vegetable stock if preferred)
Olive Oil
50g of parmesan, grated
TartufLanghe Italian truffle oil
Salt and freshly ground black pepper

Equipment