Roasted Mushroom Risotto with Truffle Oil and Rocket Salad

Method

Heat the chicken stock and have it to hand. If you are using stock cubes, make per package instruction.

Blitz button mushrooms in a food processor. If you do not have one, roughly chop into really fine chunks.

In a wide saucepan melt butter and cook onion on a low heat. Do not allow onion to colour.

Once the onion is almost cooked, add thyme, blitzed button mushrooms and garlic and cook for 3 minutes.

Add wine and reduce by half. 

Add rice and stir to completely coat.

Occasionally stirring the rice, allow all of the liquid in the pan to be absorbed. Be careful not to let the pan go completely dry as it will burn.

Add around a third of the chicken stock and continue to stir and all the stock to absorb. Repeat this process once again.

Repeat the above for one last time and then add any liquid retained from the roasted mushrooms.

Add cheese and continue to stir until melted into the risotto. Add the parsley, tarragon, lemon juice, truffle oil and black pepper.

Add the mushrooms, retaining a small amount to garnish each portion.

Taste and add additional salt and pepper if needed

Cooking the Mushrooms

Roughly cut mushrooms and place into a mixing bowl.

Add garlic, thyme and olive oil. Mix until ingredients are coated. 

Season with a pinch of salt and pepper.

Transfer to baking tray and add butter. Bake at 180 degrees for 12 minutes.

Retain any excess liquid to add to the risotto.

Sprinkle mushrooms with parsley.

To Serve

Spoon into serving bowls and garnish with remaining mushroom, parsley and tarragon. Drizzle with truffle oil and dress with rocket leaves.

Ingredients

Prep time: 20 mins

Cook time: 20 mins

Serves: 4

  • 1 Onion

  • 1 Clove of garlic, finely chopped

  • 2 sprigs Thyme

  • 50g Butter

  • 900ml Chicken stock (or veg to stay vegetarian)l

  • 300g Risotto (Arborio) rice

  • 100g Bottom mushroom

  • 50g Parmesan (or mascarpone to stay vegetarian)

  • 3 sprigs fresh Tarragon

  • 3 sprigs fresh Parsley

  • 2 tablespoons Truffle oil

  • Handful of Rocket or watercress

  • Olive oil

  • Black pepper to taste

  • Lemon Juice - from a quarter of a lemon

  • 300g Mixed mushrooms

  • 20g Butter

  • 3tbsp Olive oil

  • 2 sprigs Thyme

  • 2 cloves Garlic

  • Parsely to garnish