Mushroom Risotto

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.


  • 1.75 litres/ 3 pints chicken stock
  • 1 onion, diced
  • 85 g/ 3 oz butter
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 350 g/ 12 oz Arborio rice
  • 450 g/ 1 lb field mushroom caps, sliced
  • 60 g/ 2 oz grated Parmesan cheese
  • 1 tbsp truffle oil


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 garlic, then the rice. Stir for 2 minutes until every grain is shiny with its individual coating of oil and butter.

Add the stock, a ladleful at a time, stirring in and not adding the next ladleful until it is all absorbed. After 10 minutes, season and add the sliced mushrooms. Continue adding the stock and stirring. Taste after 20 minutes. The rice should still have a discernible bite and the texture should be thick and porridge-like. If you find you have used up all the stock but the rice is not quite done, finish with ladlefuls of boiling water.

Remove from the heat and leave to stand, covered, for 3 minutes then stir in the remaining butter and grated Parmesan. Finally stir in the truffle oil and serve immediately.