MushroomPestoRisottoRisotto Rice

Risotto with Truffle and Wild Mushrooms

This quick and simple risotto recipe certainly packs in the flavour. The intense blend of truffle and wild mushrooms is a match made in heaven and gives this risotto a hearty and autumnal twist.

Prep Time: less than 30 mins
Cooking Time: 1 hour
2 people

Used in this recipe

Ingredients

115g butter
4 shallots, finely chopped
200g arborio rice
125ml white wine
1 ½ ltr chicken or vegetable stock
2 heaped tsp Filippo Berio Truffle Pesto
150g wild mushrooms
Salt and Pepper
1 lemon, squeezed
50g Parmesan cheese, grated

Method

Melt half the butter in a large frying pan. Add the onion and cook on a low heat for about 5 minutes until it is transparent.
Stir in the rice and coat in the butter, you can turn up the heat a bit now.
Add the wine and cook continually stirring until the wine is absorbed.
Add a ladleful of stock, cook until it has disappeared and then add another until you have used all the stock, stirring often. This may take up to 45 minutes.
Meanwhile fry the mushrooms separately in a small pan and keep warm.
Season the rice and add the Filippo Berio Truffle Pesto, lemon juice, parmesan and finally the rest of the butter.
Serve immediately with the wild mushrooms on top.

Truffle Pesto

From £4.50

Produced in Liguria, the home of pesto, this aromatic Truffle Pesto is made with the rich, earthy flavour of black summer truffles. Simply stir through freshly cooked pasta for a deliciously creamy, indulgent sauce, finished with fresh Parmesan.