Wild mushroom risotto

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

This comforting risotto using a combination of mushrooms gives a great depth of flavour.

By Daniel Clifford
  • 20g/¾oz butter
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 200ml/7fl oz dry white wine
  • 300g/10½oz risotto rice
  • 600ml/20fl oz mushroom stock
  • 50g/1¾oz trumpet mushrooms
  • 100g/3½oz girolle mushrooms
  • 1 lemon, juice only
  • 2 flat-cap mushrooms, peeled and cut into 5-mm dice
  • 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated
  • 50g/1¾oz mascarpone
  • 50ml/2fl oz double cream
  • splash truffle oil
  • 3 small fresh ceps, shaved
  • 8 fresh parsley leaves, chopped
  • 8 fresh tarragon leaves, chopped
  • sea salt flakes
  • 1 small truffle, shaved, to garnish
  • olive oil, to garnish
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