We have created this recipe for a lush risotto made with a mix of wild mushrooms finished with parmesan and truffle oil. Oh la la!
Vegetarian. 40 Minutes. Packed with Vitamin D.
300g mixed wild mushrooms
1 brown onion
1 clove of garlic
1 cup medium grain rice
2 large natural vegetable stock cubes
1 tablespoon truffle oil
1/3 cup grated parmesan
2 sprigs parsley
Prepare vegetables & stock
Fill kettle with water and boil. Roughly chop the mushrooms into bite-sized pieces and keep long string like enoki mushrooms whole. Peel and finely slice onion and finely dice garlic. Dissolve stock cube in 1.25 litres of boiling water.
On a medium heat, in a large heavy based pot with a lid, add enough olive oil to cover the base and sauté the mushrooms for 2 to 3 minutes until they begin to soften. Then add onion and garlic, season with salt and pepper. Stir and cook for a further 2 to 3 minutes. Add rice and stir to combine with mushrooms. Add 1/3 of stock and stir continuously until stock is almost absorbed then add the next 1/3 of stock, again stirring regularly and repeat again with the final 1/3 of stock. Remove from the heat, season with a pinch of salt and generous amount of pepper and add 25g of butter. Then stir in the parmesan cheese, half of the parsley finely chopped and truffle oil. Cover with a lid and allow to rest for a few minutes.
Place risotto into bowls and sprinkle with the remaining parsley.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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