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Wild mushroom risotto with truffle oil
Fruit and vegetables
1
onion
, finely chopped
1
garlic
clove, finely sliced
30g/1¼oz dried porcini
mushrooms
, soaked in a bowl of warm water for half an hour
450g/1lb wild mushrooms, such as trompette, girolle and
oyster mushrooms
, roughly chopped
½ bunch
parsley
, roughly chopped
Tins, packets and jars
300g/10½oz
arborio rice
Cooking ingredients
splash of
olive oil
, if necessary
1.5 litres/2 pints 12¾fl oz chicken stock (or
vegetable stock
)
drizzle
truffle oil
, to serve
Dairy, eggs and chilled
large knob of
butter
100g/3½oz
parmesan
, or similar vegetarian hard cheese, finely grated
Other
250ml/8¾ fl oz dry
white wine
Back to recipe
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