Paul Heathcote's mushroom risotto recipe is given a rich boost with the addition of truffle oil and Parmesan. This mushroom recipe makes for a fantastic risotto to make utilising a number of kitchen cupboard staples to make a delicious meal. For the mushrooms, use a selection of wild mushrooms or button mushrooms, and if making this for a vegetarian, replace the Parmesan with a cheese free of animal rennet.
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To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds
Stir in the rice and cook until transparent. Pour in the wine and stir in well
Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock the rice is still slightly undercooked
Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve
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Corney & Barrow matching wine
Serve this Mushroom risotto recipe with a rosé wine