Preparation info
  • Serves


    • Difficulty


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.


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


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