Truffled Mushroom Risotto

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

with crème fraîche & truffle seasoning

4.7

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
Photo of Truffled Mushroom Risotto
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Truffled Mushroom Risotto?

The preparation time for Truffled Mushroom Risotto with crème fraîche & truffle seasoning is between 25 and 45 minutes.

What is the total time required to make Truffled Mushroom Risotto with crème fraîche & truffle seasoning?

The total time required to make Truffled Mushroom Risotto with crème fraîche & truffle seasoning is between 40 and 60 minutes.

How many servings does Truffled Mushroom Risotto provide?

4 servings

What are the main ingredients in Truffled Mushroom Risotto?

Balsamic Vinegar, Button Mushrooms, Creme Fraiche, Fresh Parsley, Onion, Onions, Risotto Rice, Salad Leaves, Truffle & Hard Cheese Seasoning, Vegetable Stock, White Wine

What is the nutritional information of Truffled Mushroom Risotto?

Calories: 579, Carbs: 101 grams, Fat: grams, Protein: 13.1 grams, Sugar: 11.8 grams, Salt: 1168 grams

How do I prepare Truffled Mushroom Risotto?

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. 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! 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.

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

Balsamic Vinegar, Button Mushrooms, Creme Fraiche, Fresh Parsley, Onion, Onions, Risotto Rice, Salad Leaves, Truffle & Hard Cheese Seasoning, Vegetable Stock, White Wine

How many calories does Truffled Mushroom Risotto have?

579 calories

How much fat content does Truffled Mushroom Risotto have?

grams

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