Ingredients
200g Arborio Risotto Rice
60g butter
20ml Truffle Infused White Condiment
50g shallots, peeled and finely chopped
10g dried porcini mushrooms
100g mixed mushrooms, wiped and chopped
15g mushroom paste or powder
1ltr vegtable Sstock
25g mascarpone
25g Parmesan, finely grated
Italian flat leaf parsley, chopped
Shaved truffle (optional)
Method
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Boil half of the stock, pour over the dried mushrooms and allow to soak for 30 minutes.
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Melt 20g of the butter in a suitably sized saucepan and add the shallots, cooking gently until starting to soften then add the rice.
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Stir well to coat the grains then add the White Condiment and turn up the heat, allowing the White Condiment to reduce until almost evaporated.
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Carefully add a ladle of the vegetable stock, stirring well.
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Add the stock paste or powder then continue adding the stock, stirring well each time.
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Carefully decant the mushroom liquor from the dried mushrooms and add gradually.
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When the rice is cooked, season with a little freshly ground black pepper.
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Add in 20g of butter, some Parmesan and the mascarpone.
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In a frying pan, add the last of the butter and heat over a high heat until it starts to foam.
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Add the mixed mushrooms and sauté until lightly cooked then scatter in the chopped parsley.
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Spoon the risotto into warm bowls and then top with the mushroom mixture.
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Shave over the truffles if using then serve.
