There’s something very soothing about the slow process of gently stirring and gradually adding ingredients to create a mushroom risotto. This recipe features Truffle Trove, our extra mature Cheddar with Black Summer truffle, whose deeply savoury flavours add a layer of rich creaminess to the finished dish.
Method
- Place the dried shiitake mushrooms into a large jug and pour in 1 litre boiling water. Soak for 20 mins.
- Drain the mushrooms well, reserving 20 fl oz of mushroom liquid for stock.
- Heat 2 tbsp olive oil in a large deep sauté pan and gently cook the leeks for about 5 mins until soft. Add black garlic and cook for a further 2-3 mins
- Stir in the Portobello mushrooms and the drained shiitake mushrooms. Continue to cook for 5 mins until the mushrooms are softened.
- Season with freshly ground black pepper and a heaped teaspoon of sea salt.
- Add the risotto rice to the pan and cook for 1 min, stirring constantly. Pour in the white wine and allow it to bubble so the alcohol evaporates.
- Leave the pan on a medium heat and pour in 2 fl oz mushroom stock. Simmer the rice gently, stirring regularly.
- When the rice has absorbed all the liquid, add another 2 fl oz stock and continue to simmer and stir.
- The risotto should start to become creamy. Continue stirring the risotto and repeat this process until all the stock is used and the rice is just cooked.
- If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
- Take the pan off the heat, stir in the butter and sprinkle over half the grated Truffle Trove. Stir in the chopped chives and chopped parsley leaves.
- Cover and leave for a minute or two so the rice can fully absorb any excess liquid. Sprinkle the remaining cheese over the risotto, giving a final stir and checking the seasoning.
- Spoon into serving bowls and serve immediately.
- Delicious accompanied by crispy garlic bread and a baby spinach and tomato salad.