Wild Mushroom Truffle Risotto
Ingredients
- 300g wild mushrooms, roughly chopped
- 550ml top-quality chicken stock
- 1 brown onion, diced
- A slosh of white wine
- 2 cloves garlic, crushed
- 3-4 thyme sprigs
- Olive oil
- Truffle oil (optional)
- Salt and pepper
- Parmesan or goat's cheese (optional)
Preparation
In a large saucepan over medium heat, add olive oil and diced onion. Stir for about 30 seconds, making sure not to let the onion brown.
Add the rice to the saucepan and stir to coat for 1 minute, being careful not to burn it.
Pour in a slosh of white wine, then gradually start adding the chicken stock. Stir and continue to add stock as it evaporates, allowing the rice to absorb it.
In a separate pan over medium heat, add another splash of olive oil, chopped mushrooms, and crushed garlic. Gently stir and cook until the mushrooms reach the desired texture.
Turn off the heat for the mushroom pan, then add thyme sprigs and a splash of truffle oil. Mix well and let it sit.
By the time you run out of chicken stock, the rice should have reached a perfect consistency.
Spoon the cooked mushrooms over the rice and fold them through. Season with salt and pepper to taste.
Scoop the risotto into serving bowls. Optionally, add grated Parmesan or goat's cheese and a dash of truffle oil for extra flavor.