This recipe could be called risotto 101 as it is my go-to risotto recipe that I have used for years. I first learnt how to make risotto from Leith’s Cooking School in London. It quickly became my number one, entertaining dish, comfort food, bare cupboard dish that you can literally make with only a few ingredients. The result is always reliably delicious. This recipe I made to use some beautiful mixed wild mushrooms and the pièce de résistance, the amazing black truffle from our local truffle farm, Blackcat Truffles. The garlicky flavour and creaminess of the risotto go perfectly with pan fried mushrooms and spring onions topped with black truffle. Oh my word it is amazing 🌟 to make a risotto with any other ingredients you can either add them at the end of the cooking process and simply stir it through (ie roast pumpkin, mushrooms) or add while cooking the rice (ie chicken, prawns, frozen peas etc)

  • 1 cup of Arborio rice
  • 1 medium brown onion finely chopped
  • 4 tablespoons of olive oil
  • 4 cloves of garlic minced
  • 2 cups of torn wild mushrooms like shitake, chestnut, enoke etc
  • ½ cup white wine (sauvignon blanc or chardonnay)
  • 1.5 litres of good vegetable or chicken stock
  • 2 bay leaves
  • ⅓ cup of mascarpone 
  • ⅓ cup of gran pandana/ parmesan cheese 
  • ½ teaspoon salt freshly ground black pepper
  • Pinch of chilli powder

Method

  1. In a separate saucepan warm the stock at medium heat with the bay leaves. 
  2. In a large heavy-bottomed saucepan heat the olive oil then add the onions and salt. Saute until the onions are translucent and just started to brown then add the slices of garlic
  3. Add the rice and stir constantly until it starts to crackle.  Add the wine continuing to stir, then one cup at a time of warm stock and continue to stir until the rice begins to thicken and all the stock is used. This process will take around 25-30 minutes and is a labour of love, but definitely worth the effort. 
  4. To know when your risotto is ready, take a small grain of rice and cut it through the middle. If there is a tiny little white dot then it is al dente and the risotto is ready. Remove from heat and stir through the mascarpone and parmesan, and a pinch of chilli powder – season to taste.
  5. To cook the mushrooms, heat a small pan with a little butter or olive oil at medium-high heat and add the mushrooms stirring constantly so that they don’t burn, add a pinch of salt then remove them from the heat.  Garnish your risotto.
  6. Add grated parmesan and black pepper