- 250 g mix exotic mushrooms, sliced or quartered
- 50 g butter or margarine
- 2 T olive oil
- Sea salt and freshly ground black pepper
- 2-3 shallots, finely chopped
- 1 clove garlic, crushed
- 300 g risotto rice
- ½ cup dry white wine
- 4 cups chicken or vegetable stock
- 2-3 T finely chopped flat-leaf parsley
- Truffle oil, for drizzling (optional)
First, sear the sliced mushrooms in 1 T butter - or margarine if you're a strict vegan - and 1 T olive oil in a wide heavy-based pan over a medium to high heat. Remove from the heat, set aside and season lightly.
Reduce the heat and add the remaining olive oil plus a further spoonful of butter to the pan. Add the shallot and cook gently until softened. Stir in the garlic and risotto rice.
Pour in the wine and stir until the liquid has been absorbed. Add the stock, ladle by ladle, stirring often, until the liquid is absorbed and the rice is swollen and just tender. Season to taste.
Add the reserved mushroom, parsley and a few knobs of butter. Cover tightly and leave for a few minutes. Drizzle with truffle oil and serve.
Cook’s notes: Truffle oil is available from selected Woolworths stores. Try fennel instead of shallots and parsley and use everyday portabellini mushrooms rather than the exotic varieties.