Recipe : Mushroom & Truffle Risotto

Servings: 4
300g risotto rice from Hudson Meats 
1.2L chicken broth from Hudson Meats (warmed)
3 tbsp olive oil
1 tbsp butter
250ml dry white wine
2 tbsp truffle pureé
4 cloves of garlic thinly sliced
3 shallots finely sliced
450g brown mushrooms sliced
1 tsp salt and pepper 
Fresh dill 
Freshly grated


  1. Heat 2 tbsp olive oil over medium heat in a pan. Add shallots and garlic. Cook until softened. Add half of the mushrooms and sauté. 
  2. Add rice and toast rice for one minute. 
  3. Add wine and mix. Once reduced, add half of the stock and mix until absorbed. 
  4. Add remaining stock and cook until al denté. 
  5. Add remaining mushrooms to a smaller pan with remaining olive oil and cook until browned.
  6. Stir in butter, truffle pureé and parmesan. Season with salt and pepper
  7. Ladle into bowls and top with fried mushrooms and fresh dill

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published