Mushroom risotto with Parmesan and truffle oil

Paul Heathcote's mushroom risotto recipe is given a rich boost with the addition of truffle oil and Parmesan. 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.

First published in 2015
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Ingredients

Metric

Imperial

Mushroom risotto

Method

1
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
2
Stir in the rice and cook until transparent. Pour in the wine and stir in well
3
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
  • 750ml of vegetable stock
4
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
First published in 2015
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Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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