Risotto is one of those deeply satisfying, homely dishes that is particularly good with mushrooms. It’s also perfect for Veganuary when the veg options are limited! We have many pre-flavoured risottos to make life easy, with this luxurious truffle risotto being particularly special, but you can use butternut squash, chorizo and any seasonal meat or vegetables to flavour your risotto with (pheasant and sage?) Saffron Risotto is ideal with osso bucco veal shin as well. Our exotic mix wild mushrooms from the New Forest also look great and taste delicious.
A Creedy Carver roast chicken is the best place to start, as you can make your own stock from the carcass, adding a bit of onion, veg and herbs and simmering for a few hours. You can also use any mushrooms if you don’t want to splash out on truffles, cooking fresh mushrooms, or soaking dried mushrooms.
Preparation time: 20 minutes
Cook time: 16 minutes
Ingredients:
- Tenuta Marmorelle Truffle Risotto Pack 250g
- Tenuta Marmorelle dried porcini mushrooms 40g
- Glass of white wine
- Truffle Slices to garnish the dish
- 50g Grated Parmesan Cheese
- Salt
- Pepper
- Knob of butter
Method:
- Soak the dried porcini mushrooms in 800ml of warm water for 20 minutes stirring occasionally.
- Heat a pan and put Extra Virgin Olive Oil or the oil from the truffle slices into the pan. Add all the ingredients from the Truffle Risotto Pack and stir.
- Make sure that all the rice is coated with the oil then add the glass of white wine (optional). Keep on a high heat until all the wine has reduced and the alcohol has burned off.
- Remove the porcini mushrooms from the water and add them to the rice. Add the remaining water from the porcini mushrooms make sure not to add the last part with the sediment.
- Turn the heat down to medium and stir occasionally. The risotto should be ready after 16 minutes so put a timer on. In the last few minutes taste the risotto for seasoning and season accordingly.
- Once cooked take off the heat, add the parmesan, butter and stir to make a silky smooth risotto.
- Leave the risotto to sit in the pan for 2 minutes to rest before serving. This is very much like letting meat rest, the risotto will have a chance to relax and become creamy.
- To the plated risotto add the truffle slices these will warm up and impart amazing flavour!