You’re going to have a special day in the kitchen, Chef! Due to its difficulty to grow, scarcity, and seasonality, truffles are a highly sought-after ingredient for any sophisticated, savoury dish. Today you will be sprinkling a truffle & hard cheese seasoning over a creamy risotto, elevated with white wine, crème fraîche & parsley. Top with golden mushrooms and side with a fresh salad.
Truffled Mushroom Risotto
Truffled Mushroom Risotto
with crème fraîche & truffle seasoning
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Creme Fraiche
- Fresh Parsley
- Onion
- Onions
- Risotto Rice
- Salad Leaves
- Truffle & Hard Cheese Seasoning
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
SOME PREP
Dilute the stock with 400ml of boiling water. In a bowl, combine the crème fraîche and ½ the chopped parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 4-5 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through a generous knob of butter, the parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining parsley. Well done, Chef!
Button Mushrooms - 125g
Vegetable Stock - 10ml
Crème Fraîche - 20ml
Fresh Parsley - 3g
Onion - 1
Risotto Rice - 100ml
White Wine - 30ml
Balsamic Vinegar - 10ml
Salad Leaves - 20g
Truffle & Hard Cheese Seasoning - 5ml
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
SOME PREP
Dilute the stock with 800ml of boiling water. In a bowl, combine the crème fraîche and ½ the chopped parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 4-5 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through a generous knob of butter, the parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining parsley. Well done, Chef!
Button Mushrooms - 250g
Vegetable Stock - 20ml
Crème Fraîche - 40ml
Fresh Parsley - 5g
Onion - 1
Risotto Rice - 200ml
White Wine - 60ml
Balsamic Vinegar - 20ml
Salad Leaves - 40g
Truffle & Hard Cheese Seasoning - 10ml
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pot and season.
SOME PREP
Dilute the stock with 1.2L of boiling water. In a bowl, combine the crème fraîche and ½ the chopped parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 5-6 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through a generous knob of butter, the parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining parsley. Well done, Chef!
Button Mushrooms - 375g
Vegetable Stock - 30ml
Crème Fraîche - 60ml
Fresh Parsley - 8g
Onions - 2
Risotto Rice - 300ml
White Wine - 90ml
Balsamic Vinegar - 30ml
Salad Leaves - 60g
Truffle & Hard Cheese Seasoning - 15ml
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pot and season.
SOME PREP
Dilute the stock with 1.6L of boiling water. In a bowl, combine the crème fraîche and ½ the chopped parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 5-6 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through a generous knob of butter, the parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining parsley. Well done, Chef!
Button Mushrooms - 500g
Vegetable Stock - 40ml
Crème Fraîche - 80ml
Fresh Parsley - 10g
Onions - 2
Risotto Rice - 400ml
White Wine - 125ml
Balsamic Vinegar - 40ml
Salad Leaves - 80g
Truffle & Hard Cheese Seasoning - 20ml
Woolies Products in this dish
