Mushroom risotto

These hearty winter dish can be made even more delicious in the Winter if you can get your hands on some fresh in season NZ Black truffles.  Simply shave some on top of your risotto just before serving.

1 cup risotto rice
olive oil
white wine (optional)
1 finely diced onion
1-2 garlic cloves, crushed
3 -4 cups mushrooms*
4 cups good quality stock
Parmesan cheese

Step 1 – Heat stock in a small pot.

Step 2 – In another pan, over a low heat, sweat the onions in a little olive oil for 3‒4 minutes. Add the garlic and cook for another 2 minutes.

Step 3 – Add the rice and stir for 2 minutes till rice is well coated. Add a dash of white wine, if using, and stir until all the wine has evaporated.  Then add your mushrooms.

Step 4 – Ladle at a time, add the hot stock to the rice, allowing the rice to soak up the liquid before adding another, stirring often.

Step 5 -When the stock is nearly all used check to see if the rice is al dente. Remember it will continue to cook a little once removed from the heat. If happy, remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.

* but mushrooms are fine or use a mix of your favourite.  Slice them depending on the mushroom and how chunky you want your risotto.


Turn left over risotto into arancini by rolling cold risotto into balls, crumbing and then deep frying.  As a decadent canape serve with a slither of fresh truffle.

About the Author

Vicki Ravlich-Horan

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