Earthy on earthy. A proper mushroom risotto finished with truffle chilli crunch spooned over, so the real Australian truffle lands with heat and crunch instead of just perfume.
35 minutes. Serves 4.
Ingredients
- 300g arborio rice
- 300g mixed mushrooms
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 1L stock
- 1 onion
- 100ml white wine
- 50g parmesan and a knob of butter
Method
- Fry the mushrooms hard, set aside.
- Soften the onion, toast the rice, add the wine.
- Add stock a ladle at a time, stirring, for 18 mins.
- Fold in mushrooms, parmesan and butter. Spoon truffle crunch over each bowl.
Tip: The crunch goes on at the table. Stirred in it vanishes, spooned on top it stays truffle-forward.
