Wild mushroom and white truffle risotto
Today, Gino is cooking up a special meal to help Phillip survive his 24-hour TV marathon - wild mushroom and white truffle risotto. Packed with slow-release carbs, they should get Phillip through the first few hours at least!
Catch up with the last week of This Morning on ITV Player
Risotto ai funghi selvatici e tartufo
Wild mushrooms and white truffle risotto
Serves: 4
Ingredients
350g Arborio5 tablespoons of olive oil1 onion, peeled and finely chopped300g fresh Porcini mushrooms, sliced300g mix of wild fresh mushrooms, roughly sliced (please get me a nice selection)100ml dry white wine1 tablespoon fresh thyme leaves1.2 litres warm vegetable stock, made with 2 stock cubes50g salted butter50g freshly grated Parmesan cheeseA small fresh white truffleExtra virgin olive oil for drizzlingSalt and black pepper
Preparation
Heat the olive oil in a large saucepan and fry the onion over a medium heat for about 2 minutes or until softened. Stir occasionally with a wooden spoon.
Add in all the mushrooms with the thyme and continue to cook for a further 3 minutes stirring occasionally. Scoop out half of the mushrooms and set aside.
Add in the rice and stir continuously for 3 minutes allowing the rice to toast in the olive oil and begin to absorb the mushroom flavours
Pour in the wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate
Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more. Season well and cook gently (if you need extra liquid, use warm water).
After about 20 minutes, when most of the stock has been absorbed, remove the pan from the heat, add in the remaining mushrooms and stir the butter with the Parmesan cheese into the risotto. It is very important that you stir very fast for at least 30 seconds – this creates a fantastic creamy texture.
Serve immediately with freshly grated white truffle on top and a drizzle of extra virgin olive oil