Chestnut and Porcini Risotto, Truffle Mascarpone
Chestnut and Porcini Risotto, Truffle Mascarpone
- 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.
Recipe Information
Preparation Time
20 mins
Cooking Time
40 mins
Serves
4-6
Difficulty
Easy
Ingredients
Risotto
- 250g 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 Mascarpone
- 250g mascarpone cream 3 tbsp black truffle paste or 15ml truffle oil salt and pepper
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