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This classic Italian dish is made with truffle oil, double cream and parmesan cheese, yum!
Put 1000ml of boiling water in a jug then use a little of this water (approx. 200ml) to cover the porcini in a separate cup.
Then dissolve the stock cube in the jug of boiling water. Stir to dissolve and then put to one side. Heat some olive oil in a large pan on hob then add the onion. Cook off for a few minutes until softened . Next add the wild mushrooms and keep cooking until lovely and soft.
Next add the rice and stir around keeping it moving so that it doesn’t stick. After about 1 minute (when the rice has begun to go translucent but not burnt) add the wine and let the wine evaporate stirring constantly. Start adding a ladle of stock, and keep stirring until the liquid is absorbed, continue this until you have used half the stock.
Carefully take the porcini out of the water and squeeze out the excess water saving the juices. Roughly chop the porcini and then stir them through the rice along with the porcini juices as well. Add the parmesan, pepperoncino and then finish adding the remaining stock until all the liquid has been absorbed and the rice is al dente. Then add the butter and the cream, stir through and then put a lid on for 1 minute.
Season to taste and serve up with another grating of parmesan and a little drizzle of truffle oil.
Once your risotto is ready to serve (and al dente) eat immediately otherwise it will overcook
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