Serves: 4-6 | Prep Time: 00 minutes | Cook Time: 00 minutes
Ingredients
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100g unsalted butter, divided 2 tbsp olive oil 2 small shallots, finely chopped 1 1/2 cups arborio rice 125ml (1/2 cup) dry white wine 1.5L (6 cups) chicken or vegetable stock, warmed 350g Swiss brown mushrooms, quartered 2 tbsp black truffle oil |
1/2 cup mascarpone cheese 2/3 cup freshly grated Parmesan cheese, plus extra for serving Sea salt and freshly cracked black pepper, to taste Chopped fresh chives, for garnish |
Method
Heat 1 tbsp butter and half of the olive oil, 1 tbsp, in a large frying pan over medium-high heat.
Add the mushrooms in a single layer and cook without stirring for 2-3 minutes to achieve a golden sear.
Stir and cook for another 2-3 minutes until golden and well cooked.
Season lightly with sea salt and pepper, then set aside.
To Prepare the risotto base, heat 2 tbsp butter and the remaining olive oil in Equip EcoPro 28cm Saute Pan with Lid over medium heat. Add the shallots and sauté for 2-3 minutes until softened and translucent. Stir in the arborio rice, toasting it for 1-2 minutes until the grains are coated and slightly opaque.
Pour in the white wine and stir continuously until it’s fully absorbed into the rice.
Add 1 cup of warm stock to the rice, stirring frequently. Allow the liquid to absorb completely before adding the next cup. Repeat this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Once the rice is cooked, turn off the heat. Stir in 2/3 of the cooked mushrooms, the truffle oil, the remaining butter, mascarpone cheese, and Parmesan.
Mix gently until the butter and cheese have melted, and the risotto is smooth and creamy. Season to taste with salt and pepper.
Spoon the risotto into bowls, ensuring it has a flowing, velvety texture.
Top with the remaining mushrooms, extra Parmesan, and a sprinkle of fresh chives.
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