Duration: Prep 20 mins Cook 40 mins
Risotto250g arborio risotto rice 3 medium shallots, finely diced 3 cloves of garlic, finely sliced 25g butter 25ml olive oil 100ml white wine 650ml (prepare 1ltr) vegetable stock 25g dried porcini salt and pepper 100g grated parmesan 50g butter a large handful of roughly chopped parsley 100g pre roasted and peeled chestnuts, finely chopped or grated
Truffle Mascarpone250g mascarpone cream 3 tbsp black truffle paste or 15ml truffle oil salt and pepper
Soak the dried porcini mushrooms in the warm veg stock for 10 minutes or until completely soft. In a wide heavy based pan sweat the diced shallots and sliced garlic in the butter and oil with a big pinch of salt and freshly ground black pepper. When the shallot & garlic mix is fully cooked and translucent add the rice and stir to combine. After a minute add the white wine and allow to reduce by half. Remove the porcini mushrooms from the stock, finely dice and add to the risotto base. Strain the veg/mushroom stock through a muslin or suitably fine cloth to remove any dirt that might have been on the mushrooms. Using a heavy wooden spoon stir in a quarter of the stock. When fully absorbed add another quarter. Repeat until all the stock has been fully absorbed. The rice should be perfectly al dente by this point. If not to your liking then continue to add water until the desired consistency is achieved. To finish the risotto, remove from the heat, add the parmesan, butter, parsley, chestnuts and a splash more liquid. Stir once and then cover with a lid for 5 minutes.
To make the truffle mascarpone simply mix the mascarpone with the truffle flavouring and some salt and pepper, and combine.
Remove the lid from the risotto pan and beat with a heavy wooden spoon. Place into your warm serving plates/bowls and spoon over a little of the truffle mascarpone.