There’s something very soothing about the slow process of gently stirring and gradually adding ingredients to create a mushroom risotto. This recipe features Truffle Trove, our extra mature Cheddar with Black Summer truffle, whose deeply savoury f...
There’s something very soothing about the slow process of gently stirring and gradually adding ingredients to create a mushroom risotto. This recipe features Truffle Trove, our extra mature Cheddar with Black Summer truffle, whose deeply savoury flavours add a layer of rich creaminess to the finished dish.
Method
Place dried shitake mushrooms into a large jug and pour over 1 litre of boiling water. Soak for 20 mins.
Drain mushrooms well, reserving 500ml of mushroom liquid for stock.
Heat 2 tbsp olive oil in a large deep sauté pan and gently cook the leeks for about 5 mins until soft. Add black garlic and cook for a further 2-3 mins.
Stir in the Portobello mushrooms and drained shitake mushrooms. Continue to cook for 5 mins until mushrooms are softened.
Season with freshly ground black pepper and a heaped teaspoon of sea salt.
Add the risotto rice to the pan and cook for 1 min stirring constantly. Pour in the white wine and allow to bubble so the alcohol evaporates.
Leave the pan on a medium heat and pour in 125ml of mushroom stock. Simmer the rice gently and stirring regularly.
When the rice has absorbed all the liquid, add another 125ml of stock and continue to simmer and stir.
The risotto should start to become creamy, continue stirring risotto until the rice is cooked then repeat this process until all stock used and the rice is just cooked.
If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
Take the pan off the heat, stir in the butter and sprinkle over half the grated Truffle Trove cheese. Stir in chopped chives and chopped parsley leaves.
Cover and leave for a minute or two so the rice can fully absorb any excess liquid. Sprinkle the remaining cheese over the risotto giving a final stir and check seasoning.
Spoon into serving bowls, serve immediately.
Delicious accompanied by a Baby Spinach & Tomato Salad and Crispy Garlic Bread.
Method
Place the dried shiitake mushrooms into a large jug and pour in 1 litre boiling water. Soak for 20 mins.
Drain the mushrooms well, reserving 20 fl oz of mushroom liquid for stock.
Heat 2 tbsp olive oil in a large deep sauté pan and gently cook the leeks for about 5 mins until soft. Add black garlic and cook for a further 2-3 mins
Stir in the Portobello mushrooms and the drained shiitake mushrooms. Continue to cook for 5 mins until the mushrooms are softened.
Season with freshly ground black pepper and a heaped teaspoon of sea salt.
Add the risotto rice to the pan and cook for 1 min, stirring constantly. Pour in the white wine and allow it to bubble so the alcohol evaporates.
Leave the pan on a medium heat and pour in 2 fl oz mushroom stock. Simmer the rice gently, stirring regularly.
When the rice has absorbed all the liquid, add another 2 fl oz stock and continue to simmer and stir.
The risotto should start to become creamy. Continue stirring the risotto and repeat this process until all the stock is used and the rice is just cooked.
If the rice is still undercooked, add a little boiling water and carry on cooking until tender.
Take the pan off the heat, stir in the butter and sprinkle over half the grated Truffle Trove. Stir in the chopped chives and chopped parsley leaves.
Cover and leave for a minute or two so the rice can fully absorb any excess liquid. Sprinkle the remaining cheese over the risotto, giving a final stir and checking the seasoning.
Spoon into serving bowls and serve immediately.
Delicious accompanied by crispy garlic bread and a baby spinach and tomato salad.
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
