What you will need:500g of assorted fresh mushrooms, roughly cut in similar-sized pieces100g of unsalted butter1 shallot, chopped1 garlic clove, chopped250g of Arborio risotto rice100ml of NU Sauvignon Blanc750ml of vegetable stock, plus more if neededMorgenster Extra Virgin Olive Oil50g of Parmesan, or vegetarian alternative, grated
Morgenster White Truffle Extra Virgin Olive OilSalt and freshly ground black pepper.
Click here to download the recipe in pdf format.
How to prepare:
1. To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds.
2. Stir in the rice and cook until transparent. Pour in the wine and stir in well.
3. Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked. Add more stock the rice is still slightly undercooked.
4. Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve.