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
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