Cheesy truffle risotto your way
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 15g butter
- 1 tbsp olive oil
- 1 onion, finely chopped (save the skin and trimmings for the stock)
- 150g risotto rice
- 100ml white wine
- 20g parmesan or vegetarian alternative, finely grated
- 2 tbsp truffle paste
- 1 tbsp mascarpone
For the stock
- 750ml vegetable or chicken stock
- parmesan rinds or vegetarian alternative (add as many as you have)
- small handful of flat-leaf parsley stalks only (saving the leaves to serve)
- ½ tsp black peppercorns
To serve
- 2 chestnut mushrooms
- 1 hazelnut
- truffle or extra virgin olive oil, for drizzling
Method
- STEP 1
First, make the stock. Tip the stock into a large pan with any parmesan rinds, the parsley stalks, reserved onion skins and trimmings and the peppercorns. Bring to the boil, then reduce the heat to a simmer and bubble gently for 10 mins. Keep warm over a low heat.
- STEP 2
Melt the butter and olive oil in a large, shallow saucepan over a medium heat and cook the onion for 5-6 mins until soft. Add the rice and cook for 2-3 mins more, stirring to coat the grains in the oil.
- STEP 3
Splash in the wine and cook until it has evaporated. Start adding the warm stock, a ladleful at a time, stirring it into the rice after each addition – only add another ladleful once the previous addition of stock has been completely absorbed. You may not need all the stock, but keep adding it until the rice is cooked through with a very slight bite, about 15-20 mins. Remove the pan from the heat and stir in the most of the grated parmesan, the truffle paste, mascarpone and seasoning. Leave to rest for 3-4 mins.
- STEP 4
Divide the risotto between warm bowls. Grate over the mushrooms and hazelnut using a small, fine grater, then scatter with the parsley leaves. Drizzle with the truffle oil or extra virgin olive oil, then season with sea salt flakes and black pepper before serving.
