Wild Mushroom Truffle Risotto

Prep: 15 mins Cook: 30–35 mins Serves: 2–3

Ingredients

• 1 tbsp olive oil

• 25 g unsalted butter (or 25 g vegan butter)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 250 g mixed wild mushrooms, cleaned & sliced

• 200 g arborio or carnaroli rice

• 100 ml dry white wine (or extra stock if avoiding alcohol)

• 700 ml hot vegetable stock (use vegan stock if needed)

• 40 g grated Parmesan cheese (or 40 g vegan Parmesan or nutritional yeast)

• 1 tbsp truffle oil

• Salt & black pepper, to taste

• Fresh parsley or thyme, to serve (optional)

Method

1. Sauté aromatics:

Heat 1 tbsp olive oil and 25 g butter (or vegan butter) in a large pan over medium heat.

Add 1 diced onion and 2 minced garlic cloves, and cook for 3–4 minutes until soft and fragrant.

2. Cook mushrooms:

Add 250 g mixed wild mushrooms to the pan. Sauté for 5–6 minutes until golden and most of the moisture has evaporated. Remove a few spoonfuls to garnish later, if you like.

3. Add rice:

Stir in 200 g arborio rice and cook for 1–2 minutes, coating it in the butter and mushroom mixture until glossy.

4. Deglaze:

Pour in 100 ml white wine (or 100 ml stock) and stir until mostly absorbed.

5. Add stock gradually:

Add 700 ml hot vegetable stock, one ladle at a time, stirring often.

Wait for each addition to absorb before adding more — this takes about 18–20 minutes.

6. Finish with creaminess:

Stir in 40 g Parmesan (or vegan Parmesan/nutritional yeast) and 1 tbsp truffle oil.

Season with salt and black pepper to taste.

7. Serve:

Spoon into warm bowls, top with the reserved mushrooms and a drizzle of truffle oil (a few drops).

Garnish with chopped parsley or thyme if you like

Tips

• For extra creaminess (vegan), stir in 2 tbsp oat cream or cashew cream at the end.

• Don’t rush the stirring — that’s what gives risotto its silky texture.

• Use fresh mushrooms like oyster, or chestnut for the best earthy flavour.