Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tbsp olive oil; 2 garlic cloves, chopped; 1.75 litres/ 3 pints chicken stock; 85 g/ 3 oz butter; 350 g/ 12 oz Arborio rice; 1 tbsp truffle oil; 450 g/ 1 lb field mushroom caps, sliced; 1 onion, diced; 60 g/ 2 oz grated Parmesan cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Truffled olive oil is used as a final addition to this risotto, where its earthy vigour enhances the mild flavours of farmed mushrooms. It is essential to use Arborio or similar risotto rice like Vialone. Any other type of rice will not work.

Ingredients

1.75 litres/ 3 pints chicken stock
1 onion, diced
8

Europe
United Kingdom
Side dish
Main course
Gluten-free

Method

Put the chicken stock on to heat to a simmer. Keep it at this temperature.

In a heavy saucepan, fry the onion in 60 g/ 2 oz of the butter and the olive oil. As it becomes translucent, add the