Mushroom & Black Truffle Risotto

Instructions

In a large flat bottomed saucepan or frying pan, add the olive oil and butter.

When bubbling, add the garlic, onion, porcini and thyme.  Stir well and cook gently until the onion is fragrant and soft.

Sprinkle in the rice and toss through the veggies until the grains are clear on the outside with a hard white centre, this should take about 2 – 3 minutes.
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Increase the heat and pour in the wine.  Yes, of course you can have a glass!

Stir well and add the chopped mushrooms. 

Carefully toss through the rice, when combined add 1/2 cup of stock to the mixture and stir over a low heat until absorbed. Continue (think about how much love you’re putting into this dish) until you’ve used all the stock or until the rice is tender – check by squeezing a grain between your finger and thumb.

It should look and smell like ‘home’.

Now add the extra knob of butter, parmesan, and half the parsley and lemon juice. Mix well.

It should fall from the spoon with the consistency of porridge.  If it’s a little thick, loosen with extra stock or hot water.

Taste and season. I love this recipe with loads of freshly ground black pepper.

Serve : garnish with remaining parsley, parmesan and oodles of black truffle people – PLENTY! Or drizzle with truffle oil.

Jax Says : If you have black truffles (this recipe is just as gorgeous without).  24 hours before you cook, take a truffle, pop into a jar and cover with the arborio rice or rice you intend to use.  This gives the dish another amazing level of flavour.