Truffle Trove, Leek & Mushroom Risotto
- 60 Mins
- 4 People
METHOD
- Place dried shitake mushrooms into a large jug and pour over 1 litre of boiling water. Soak for 20 mins.
- Drain mushrooms well, reserving 500ml of mushroom liquid for stock.
- Heat 2 tbsp olive oil in a large deep sauté pan and gently cook the leeks for about 5 mins until soft. Add black garlic and cook for a further 2-3 mins.
- Stir in the Portobello mushrooms and drained shitake mushrooms. Continue to cook for 5 mins until mushrooms are softened.
- Season with freshly ground black pepper and a heaped teaspoon of sea salt.
- Add the risotto rice to the pan and cook for 1 min stirring constantly. Pour in the white wine and allow to bubble so the alcohol evaporates.
- Leave the pan on a medium heat and pour in 125ml of mushroom stock. Simmer the rice gently and stirring regularly.
- When the rice has absorbed all the liquid, add another 125ml of stock and continue to simmer and stir.
- The risotto should start to become creamy, continue stirring risotto until the rice is cooked then repeat this process until all stock used and the rice is just cooked.
- If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
- Take the pan off the heat, stir in the butter and sprinkle over half the grated Truffle Trove cheese. Stir in chopped chives and chopped parsley leaves.
- Cover and leave for a minute or two so the rice can fully absorb any excess liquid. Sprinkle the remaining cheese over the risotto giving a final stir and check seasoning.
- Spoon into serving bowls, serve immediately.
- Delicious accompanied by a Baby Spinach & Tomato Salad and Crispy Garlic Bread.