This wild mushroom risotto is delicious, it's packed with umami and easy to make. It just takes 50 minutes to make, the perfect recipe for mushroom lovers.
In a medium saucepan add 1 litre of vegetable stock and bring to boil. Turn off the heat and leave the mushrooms to sit with a lid on for 5-10 minutes. Scoop out the mushrooms onto a tray and place to the side. Leave the stock because you will use this later.
In a large sauté pan over a medium heat, add half the butter and sauté the shallots for 5 minutes, until softened. Add garlic and sauté for an additional minute. Turn up the heat to medium high, add the mushrooms, a pinch of salt and sauté for 3-4 minutes. Next add the risotto rice and sauté for 2 minutes stirring constantly. Add white wine and sage then cook for a further 2 minutes until the wine has evaporated.
With a ladle add enough mushroom stock to cover the rice and turn down the heat to a simmer. Stir regularly and keep adding ladles of stock just enough to cover the rice until the rice is soft and has a slight bite, this should take about 15 minutes.
Turn off the heat and add the rest of the butter, Parmigiano Reggiano and a small dash of truffle oil. Stir well until the mixture is fully incorporated. Check and adjust seasoning with sea salt and truffle oil.
Serve fresh from the pan with a sprinkle of sliced sage or parsley.
Notes
If you are using fresh wild mushrooms for this recipe, the only change is step 1. All you need to do for step 1 is...
Clean and roughly slice mushrooms, set to the side. Next in a medium saucepan warm 1 litre of stock.