Jazz up your mid-week meals with this lush and creamy truffled risotto. Mushrooms
and truffle are a match made in heaven and create the ultimate earthy flavour when
stirred through a simple risotto. Recipe courtesy of Truffle Hill.
Truffle Mushroom Risotto Recipe
- 200g risotto rice
- 150g butter
- splash of oil
- 1 small brown onion, fairly finely diced
- 2 cloves of garlic, sliced or diced (but NOT minced in a jar)
- 4-5 button mushrooms
- 2-3 field Mushrooms
- Splash of dry white wine (maybe 50-100 ml)
- 2 tsp truffle mushroom tapenade (available from Truffle & Wine Co)
- About 600ml of stock (chicken or vegetable)
- 100g more of cold cubed butter
- cheese of choice (we suggest parmesan or a soft goats cheese)
- Pop your stock on to heat over a medium pan.
- In a nice large saucepan softly fry off your onion and garlic in the butter and splash of oil. Keep the heat medium to low and cook for about 5 minutes, stirring occasionally with a wooden spoon.
- Dice the button mushrooms and put them into the onion mix. Fry out for a further 2-3 minutes, or until soft. Add the risotto rice and stir.
- Add the butter to your risotto rice and stir until all the oniony garlicky flavoured butter coats your grains of rice in a beautiful sheen. Cook for a minute or so, stirring as you go then add the white wine and let it infuse and absorb.
- Add the stock, a ladle at a time, to the rice stirring constantly. Let all the liquid absorb before you add your next ladle. Make sure you use your spoon to stir the whole pan, so as nothing is missed.
- Continue until most of the stock is added and the rice is cooked but still with a little bite and a wonderful texture.
- What you don’t want is for your risotto to be stiff. Now turn the heat right down and add the cold cubed butter, stirring until the risotto softens and becomes silky and lush. Adjust seasoning, truffle paste and some grated parmesan, if using.
- Turn off heat and let sit for 2-3 minutes. This allows the risotto to rest and become the best it possibly can be. Ladle onto a plate.
- Garnish with some shaved parmesan or little chunks of goats cheese.
About Truffle Kerfuffle
The most decadent winter festival in the State, the 10th annual Truffle Kerfuffle is set to be the biggest celebration for truffle lovers in the event’s history. This year, Truffle Kerfuffle, held from 25 to 27 June 2021 at Fonty’s Pool in Manjimup, nestled in Western Australia’s southwest.
Held in the most prolific truffle growing region in the Southern Hemisphere, the festival is a true celebration of Manjimup’s prized black truffles, sought-after by chefs across the globe for their consistent high quality, impossible-to-describe taste and heady, earthy aroma.
“What better way to spend a winter weekend than celebrating and hunting for world class Australian black truffles. The Australian Truffle industry has been a big contributor on the culinary scene, and I am excited to be showcasing them at this year’s event,” Guillaume Brahimi, French-born chef said.
Besides delectable dining events and fireside cooking sessions in the Chef’s Cabin, there’ll be truffle dog demonstrations and truffle hunts, free cooking demonstrations with acclaimed chefs, free kids cooking classes, wine sessions, beer masterclasses and spirit tastings, an undercover Marketplace where you can meet local farmers, producers, winemakers and the community that make up the Southern Forests region, plus plenty of truffle-laden dishes to try and buy, music and more.
Held in the most prolific truffle growing region in the Southern Hemisphere, the festival is a true celebration of Manjimup’s prized black truffles, sought-after by chefs across the globe for their consistent high quality, impossible-to-describe taste and distinctive heady, earthy aroma.
Tickets on sale now at www.trufflekerfuffle.com.au