250g mixed mushrooms quartered (I use chestnut, shitake & oyster)
150g arborio risotto rice
500ml vegetable stock
175ml white wine
2 shallots, peeled & finely chopped
1 clove of garlic, peeled & finely chopped
Small handful of chopped fresh parsley
2 knobs of butter, each about 15g
50ml of single cream
White truffle oil to drizzle at the end
Parmesan shavings to finish
preparation 6 mins • you cook for 12 mins •
Watch a 30 second preview of my cook-along video below
There's something about the creaminess of risotto rice that's so moreish. There are just a few things that go wrong with risottos - under or overcooking the rice and the final consistency being too mushy. Normally to avoid these problems you would laboriously add stock, a ladle at a time, however my recipe removes the effort as I've worked it out for you! Use a variety of mushrooms and you'll have a meal that's really simple but tastes incredible. This is a two part recipe. In part one we start the cooking process and in part two we finish everything off.
1 large frying pan/wok to cook everything in
Spoon to stir
Before you start have the shallots, garlic and mushrooms chopped and ready. Have the butter alongside with the stock, wine and rice. Put your frying pan/wok on the hob on a low heat and click here!
Before you start have the parsley chopped and the cream out. Now click here!