Oh and as you can tell from the picture below, it works wonderfully with black truffles, which are also in season at the moment.
Preparation: 15 minutes    /      Cooking Time: 25 minutes   /      Serves 4
Ingredients
- 250g  carnaroli or arborio rice
- 200g Brown mushrooms, diced
- 200g Shitake mushroom, diced
- 10g  unsalted butter
- 10ml vegetable oil
- 1 clove garlic, diced
- 80g brown onion, diced
- 1.2L Chicken Stock
- 6 sprigs fresh time
- 20g truffle butter (or plain butter)
- a pinch of truffle salt
Method
- Heat a saucepan with the 10g of butter and vegetable oil.
- Once the butter has melted add the onion, garlic, mushrooms and thyme.
- Wilt the mushrooms for 3-4 minutes over a medium heat, then add the rice and stir well.
- Add a ladle full of stock to the saucepan and stir continuously until nearly all of the liquid has been absorbed.
- Repeat step 4 until all the stock has been used.
- Remove from heat and stir through the truffle butter/plain butter.
- Sprinkle with a pinch of truffle salt and serve.
Notes
I would suggest using carnaroli rice over arborio as carnaroli is a lot more forgiving, meaning it’s harder to over/under cook your risotto.
If you have any leftover risotto, it can be easily transformed into this delectable Gorgonzola arancini.