Chanterelle and truffle risotto
Daniel Lingiah
Preparation time 15 mins
Cooking time 15-20 mins
Serves 2


150g risotto rice

1 white onion

2 cloves of garlic

Handful of chanterelle mushrooms ( if unavailable chestnut mushrooms will suffice)

2 tsp truffle oil

Rapeseed oil

Knob of butter

500ml chicken stock (hot)

Small glass of white wine

Parmesan to finish

Handful flat leaf parsley  ( chopped )


1, Finely chop onion and garlic, fry in rapeseed oil with salt until golden and sweet.

2, Add risotto rice and cook out for 2 minutes on a medium heat until starting to become translucent.

3, Add half the wine and cook out until incorporated, stirring constantly. Repeat this process until wine is gone.

4, Begin to add stock 1 ladle at a time over a medium heat,  stir constantly only add next ladle once the previous ladle has been incorporated. As stock is added the rice will release its starch to make a creamy sauce, its very important to keep stirring to release the starch to achieve a creamy and rich finish.

5, Once nearly all stock is added place a separate frying pan onto a high heat and drizzle with rapeseed oil, add mushrooms ensuring you don’t overcrowd the pan, season well. Do not touch at all for 2 minutes then turn mushrooms to achieve a good colour. ( if you constantly keep moving mushrooms they will release more water and end up stewing, follow this rule always for all mushrooms ) add a small knob of butter and a sprinkle of chopped parsley and set aside once cooked.

6, Once all stock is added check that rice is cooked ( 12 " 15 mins usually ). Remove from heat.

7, Add a generous knob of butter, a handful of grated parmesan, truffle oil and contents of frying pan. Check seasoning.

8, serve with a little more parmesan and freshly milled black pepper.

NOTE " The risotto should not be stodgy so loosen with a little water if needed, it should be in between loose and thick with a beautiful glossy finish.


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