What are the main ingredients in Truffled Mushroom Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Truffled Mushroom Risotto?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Truffled Mushroom Risotto?

DRESS THE SALAD: Just before serving, toss the green leaves and hard cheese with a drizzle of olive oil, the balsamic vinegar to taste, and some seasoning. JUST A LITTLE PREP: Boil the kettle. Grate half of the hard cheese and set aside for the risotto. Using a peeler, shave the remaining cheese into ribbons and set aside in a salad bowl with the rinsed green leaves. Dilute the stock with 800ml of boiling water and set aside for step 3. In a bowl, combine the crème fraîche with three-quarters of the chopped parsley. Stir through a drizzle of oil, season to taste, and set aside. PAN FRY THE PORTOBELLINIS: Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, pan fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. Season to taste, remove from the pot on completion, and set aside. You may need to do this step in batches, adding more oil or butter in between batches. RISOTTO TIME: Return the pot to a medium heat with another drizzle of oil or knob of butter. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Add the rice and mix evenly through the onion for about a minute. Stir in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through the grated cheese, the mushrooms, and a generous knob of butter (optional). Mix in half of the parsley crème fraîche and season to taste. PURE MUSHIE INDULGENCE!: Plate up a generous mound of creamy risotto, garnish with the truffle zest, and sprinkle over the remaining chopped parsley. Dollop over the remaining herbed crème fraîche and serve alongside the fresh, Italian-style salad. Buon appetito!

What should be prepared from my kitchen to make Truffled Mushroom Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Truffled Mushroom Risotto

The fastest way to foodie heaven? This indulgent risotto! With caramelised portobellini mushrooms, sprinkles of truffle zest, parsley-infused crème fraîche, and a crisp, Italian-style salad to round it off. Creamy and dreamy…

Truffled Mushroom Risotto

with crème fraîche, Italian-style hard cheese & truffle zest

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Arborio Rice
Balsamic Vinegar
Creme Fraiche
Fresh Parsley
Green Leaves
Onion
Portobellini Mushrooms
Truffle Zest Sachet
Vegetable Stock Sachet
White Wine
Whole Italian-style Hard Cheese

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

JUST A LITTLE PREP
Boil the kettle. Grate half of the hard cheese and set aside for the risotto. Using a peeler, shave the remaining cheese into ribbons and set aside in a bowl with the rinsed green leaves. Dilute the stock with 400ml of boiling water and set aside for step 3. In a small bowl, combine the crème fraîche with three-quarters of the chopped parsley. Stir through a drizzle of oil, season to taste, and set aside.
PAN FRY THE PORTOBELLINIS
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, pan fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Season to taste, remove from the pot on completion, and set aside.
RISOTTO TIME
Return the pot to a medium heat with another drizzle of oil or knob of butter. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the rice and mix evenly through the onion for about 30 seconds. Stir in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through the grated cheese, the mushrooms, and a generous knob of butter (optional). Mix in half of the parsley crème fraîche and season to taste.
DRESS THE SALAD
Just before serving, toss the green leaves and hard cheese with a drizzle of olive oil, the balsamic vinegar to taste, and some seasoning.
PURE MUSHIE INDULGENCE!
Plate up a generous mound of creamy risotto, garnish with the truffle zest, and sprinkle over the remaining chopped parsley. Dollop over the remaining herbed crème fraîche and serve alongside the fresh, Italian-style salad. Buon appetito!

Whole Italian-Style Hard Cheese - 25g
Green Leaves - 20g
Crème Fraiche - 50ml
Fresh Parsley - 3g
Vegetable Stock Sachet - 1
Portobellini Mushrooms - 125g
Onion - 1
White Wine - 30ml
Arborio Rice - 100ml
Balsamic Vinegar - 15ml
Truffle Zest Sachet - 1

Download the Recipe

Serves 2

JUST A LITTLE PREP
Boil the kettle. Grate half of the hard cheese and set aside for the risotto. Using a peeler, shave the remaining cheese into ribbons and set aside in a salad bowl with the rinsed green leaves. Dilute the stock with 800ml of boiling water and set aside for step 3. In a bowl, combine the crème fraîche with three-quarters of the chopped parsley. Stir through a drizzle of oil, season to taste, and set aside.
PAN FRY THE PORTOBELLINIS
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, pan fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. Season to taste, remove from the pot on completion, and set aside. You may need to do this step in batches, adding more oil or butter in between batches.
RISOTTO TIME
Return the pot to a medium heat with another drizzle of oil or knob of butter. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Add the rice and mix evenly through the onion for about a minute. Stir in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through the grated cheese, the mushrooms, and a generous knob of butter (optional). Mix in half of the parsley crème fraîche and season to taste.
DRESS THE SALAD
Just before serving, toss the green leaves and hard cheese with a drizzle of olive oil, the balsamic vinegar to taste, and some seasoning.
PURE MUSHIE INDULGENCE!
Plate up a generous mound of creamy risotto, garnish with the truffle zest, and sprinkle over the remaining chopped parsley. Dollop over the remaining herbed crème fraîche and serve alongside the fresh, Italian-style salad. Buon appetito!

Whole Italian-Style Hard Cheese - 50g
Green Leaves - 40g
Crème Fraiche - 100ml
Fresh Parsley - 5g
Vegetable Stock Sachet - 2
Portobellini Mushrooms - 250g
Onion - 1
White Wine - 60ml
Arborio Rice - 200ml
Balsamic Vinegar - 30ml
Truffle Zest Sachet - 1

Download the Recipe

Serves 3

JUST A LITTLE PREP
Boil the kettle. Grate half of the hard cheese and set aside for the risotto. Using a peeler, shave the remaining cheese into ribbons and set aside in a salad bowl with the rinsed green leaves. Dilute the stock with 800ml of boiling water and set aside for step 3. In a bowl, combine the crème fraîche with three-quarters of the chopped parsley. Stir through a drizzle of oil, season to taste, and set aside.
PAN FRY THE PORTOBELLINIS
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, pan fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. Season to taste, remove from the pot on completion, and set aside. You may need to do this step in batches, adding more oil or butter in between batches.
RISOTTO TIME
Return the pot to a medium heat with another drizzle of oil or knob of butter. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Add the rice and mix evenly through the onion for about a minute. Stir in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through the grated cheese, the mushrooms, and a generous knob of butter (optional). Mix in half of the parsley crème fraîche and season to taste.
DRESS THE SALAD
Just before serving, toss the green leaves and hard cheese with a drizzle of olive oil, the balsamic vinegar to taste, and some seasoning.
PURE MUSHIE INDULGENCE!
Plate up a generous mound of creamy risotto, garnish with the truffle zest, and sprinkle over the remaining chopped parsley. Dollop over the remaining herbed crème fraîche and serve alongside the fresh, Italian-style salad. Buon appetito!

Whole Italian-Style Hard Cheese - 50g
Green Leaves - 40g
Crème Fraiche - 100ml
Fresh Parsley - 5g
Vegetable Stock Sachet - 2
Portobellini Mushrooms - 250g
Onion - 1
White Wine - 60ml
Arborio Rice - 200ml
Balsamic Vinegar - 30ml
Truffle Zest Sachet - 1

Download the Recipe

Serves 4

JUST A LITTLE PREP
Boil the kettle. Grate half of the hard cheese and set aside for the risotto. Using a peeler, shave the remaining cheese into ribbons and set aside in a salad bowl with the rinsed green leaves. Dilute the stock with 1,5L of boiling water and set aside for step 3. In a bowl, combine the crème fraîche with three-quarters of the chopped parsley. Stir through a drizzle of oil, season to taste, and set aside.
PAN FRY THE PORTOBELLINIS
Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-7 minutes until soft and golden, shifting as they colour. Season to taste, remove from the pot on completion, and set aside. You may need to do this step in batches, adding more oil or butter in between batches.
RISOTTO TIME
Return the pot to a medium heat with another drizzle of oil or knob of butter. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Add the rice and mix evenly through the onion for about a minute. Stir in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through the grated cheese, the mushrooms, and a generous knob of butter (optional). Mix in half of the parsley crème fraîche and season to taste.
DRESS THE SALAD
Just before serving, toss the green leaves and hard cheese with a drizzle of olive oil, the balsamic vinegar to taste, and some seasoning.
PURE MUSHIE INDULGENCE!
Plate up a generous mound of creamy risotto, garnish with the truffle zest, and sprinkle over the remaining chopped parsley. Dollop over the remaining herbed crème fraîche and serve alongside the fresh, Italian-style salad. Buon appetito!