Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
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.
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