Mushroom Risotto with truffle oil

This is a real treat. If you don't have truffle oil, I wouldn't bother using anything else. 

Serves 2

Ingredients

• 250g mushrooms, keep quite chunky (I used wild and shiitake), I also had a few chestnut mushrooms so finely chopped then too! 
• 30g unsalted butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 125g Risotto rice
• 50ml of white wine
• 350ml of vegetable stock, use more if needed
• 25g of Parmesan, grated
• truffle oil to drizzle 
• Salt and pepper

There was also a handful of edmame beans in the fridge so I included then in the risotto when it was nearly cooked. They added a nice splash of colour. 

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Method

1. Use 1/2 of the butter to fry the shallot, garlic and chopped chestnut mushrooms and cook until     soft. (You don't have to use the chestnut mushrooms!) 

2.   Stir in the rice and cook until transparent. Pour in the wine and cook until all the liquid is absorbed.

 

  

3. add the stock a little at a time, stirring constantly until all is absorbed and the risotto is creamy and the rice cooked. It should still have a slight bite. You may need more stock than asked for. 

4. While the rice is cooking, put the rest of the butter in a pan and fry off the mushrooms. This will only take a few minutes. Season and set aside. 

5. By now the rice should be cooked, add the mushrooms to the rice, check seasoning, stir in the Parmesan and drizzle with a bit of the truffle oil. 

Um um ummmmmmm

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