Wild Mushroom Truffle and Herb Risotto

Preparation Time20 mins Cooking Time60 mins Makes 2

Wild Mushroom Truffle and Herb Risotto

Nutritional Information

Calories

1389.2kcal (2 serving)

Total Fat

67.07g (2 serving)

Saturated Fat

30.31g (2 serving)

Trans Fat

0.0g (2 serving)

Cholesterol

123.5mg (2 serving)

Sodium

3024.09mg (2 serving)

Total Carbs

112.07g (2 serving)

Dietary Fiber

4.73g (2 serving)

Sugars

10.52g (2 serving)

Protein

64.47g (2 serving)

Ingredients List
  1. 15 grams mushrooms
  2. 1 liter of good-quality vegetable stock
  3. 2 tbsp olive oil
  4. 1 onion, finely chopped
  5. 100g button mushrooms sliced
  6. 200 g carnaroli rice or arborio rice
  7. A couple of sprigs of fresh tarragon
  8. 150 ml dry white wine or vermouth
  9. Salt & freshly ground pepper
  10. 1/2 tbsp Maille® Mustard Variety Pack
  11. 1 lemon zest
  12. 15 g Parmesan cheese grated (with additional 20 g for serving)

Directions

Print

1. Soak the dried mushrooms in hot (not boiling) water for 20 mins. Drain the mushrooms and chop, making sure to keep the liquid to one side

2. Add the reserved liquid to 1 litre of vegetable stock to make up 1.25 litres. Heat the stock and keep on a simmer over a low heat

3. Heat the oil and sauté the onion over a gentle heat for 10 minutes, until softened and translucent, but do not let them brown

4. Add the button mushrooms and heat through for a few minutes

5. Increase the heat and add the rice, stir to coat the grains in the oil for a minute or so, then add 2 sprigs of tarragon

6. Add the wine or vermouth, stir until the liquid has evaporated

7. Add a ladleful of stock to the pan, reduce the heat to low, and stir until the stock has been absorbed. Continue to add the stock, one ladleful at a time, stirring until it has been absorbed into the rice before adding the next ladleful.

8. Add the soaked chopped mushrooms. Leave on a low heat for 30 mins

9. In a separate pan, fry the chanterelles and ceps in 20g of butter and 1tbsp of oil for 5 mins. Season, add the chopped herbs and stir through over a low heat. Keep warm over a low heat

10. Add the Maille BlackTruffle Mustard with Chablis White Wine, lemon zest and the final ladleful of stock to the risotto, stir until absorbed

11. Add the butter and parmesan. Rest for a minute with the lid on, then stir vigorously for a couple of minutes

12. Serve the risotto topped with the fried mushrooms, finish with a little extra grated Parmesan. Season with salt and pepper.