METHOD

  1. Place dried shitake mushrooms into a large jug and pour over 1 litre of boiling water. Soak for 20 mins.
  2. Drain mushrooms well, reserving 500ml of mushroom liquid for stock.
  3. 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.
  4. Stir in the portabella mushrooms and drained shitake mushrooms. Continue to cook for 5 mins until mushrooms are softened.
  5. Season with freshly ground black pepper and a heaped teaspoon of sea salt.
  6. 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.
  7. Leave the pan on a medium heat and pour in 125ml of mushroom stock. Simmer the rice gently and stirring regularly.
  8. When the rice has absorbed all the liquid, add another 125ml of stock and continue to simmer and stir.
  9. 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.
  10. If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
  11. 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.
  12. 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.
  13. Spoon into serving bowls, serve immediately.
  14. Delicious accompanied by a Baby Spinach & Tomato Salad and Crispy Garlic Bread.

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