Wild mushroom risotto

Method Print recipe

1. Make the stock and keep warm.
2. Peel and finely dice the shallots.
3. Slice and roast the portabello mushrooms.
4. In a large deep pan add the oil and half the butter.
5. Add the shallots and cook until soft, then add the rice and coat all together.
6. Slowly add the stock until the desired consistency is achieved, finish with the remaining butter.
7. Add the cooked mushrooms, grated Grana Padano, spinach and black pepper and keep warm.
8. Finish with truffle oil and sauté wild mushrooms.