Serves 6

180 gms   vialone nano risotto rice

500ml   vegetable stock

60gms    grated prana padana parmesan

1 bunch   chopped chives

½ bunch   chopped parsley

100gms   fresh peas – blanched

6 heaped teaspoons   truffle paste

3 teaspoons   truffle oil

250gms    oyster mushrooms

30gms   dried porchini mushrooms (soaked in water and drained)

6   finely diced golden eschallots

3   crushed cloves of garlic

3 teaspoons   chopped thyme

100gms   butter

150ml   white wine

sea salt    for seasoning


Melt half the butter and add eschallots, thyme, garlic

Sweat without colour for 4 to 5 minutes

Add risotto rice

Swat down for a further 4 to 5 minutes

Add soaked porchini mushrooms and white wine

Reduce down

Add vegetable stock, adding 100ml at a time

Stir constantly on low heat

After 15-18 mins risotto rice should be just cooked

Add blanched peas, parmesan, chives, parsley and 50gms butter

Stir to combine

To serve

Place in bowls evenly

Add 1 teaspoon truffle paste, few drops of truffle oil to each serve

Season with salt to taste