Mushroom and Truffle Oil Risotto - Sarah Graham Food
For no particular reason the well-loved Italian fungo has been featuring on our home menu quite a lot lately. Actually, for no particular reason is probably rat
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Cooking tools:
- Saucepan
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 2 Tbsp olive oil
- 1/2 medium onion, chopped
- 1 large clove garlic, chopped
- 4 Tbsp butter
- 500g chopped mixed mushrooms (I use brown and button)
- 1 heaped cup arborio (risotto) rice
- 1/2 cup white wine
- 700ml stock (I use lamb)
- About 2/3 cup grated parmesan cheese
- 3/4 tsp truffle oil (optional)
- Handful chopped fresh parsley
- Salt
- pepper
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