Home
Premium
Cheesy truffle risotto your way

Cheesy truffle risotto your way served in two bowls

Cheesy truffle risotto your way

Name: Cheesy truffle risotto your way
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 15g butter; 1 tbsp olive oil; 1 onion finely chopped (save the skin and trimmings for the stock); 150g risotto rice; 100ml white wine; 20g parmesan or vegetarian alternative, finely grated; 2 tbsp truffle paste; 1 tbsp mascarpone; 750ml vegetable or chicken stock; parmesan rinds or vegetarian alternative (add as many as you have); small handful of flat-leaf parsley stalks only (saving the leaves to serve); ½ tsp black peppercorns; 2 chestnut mushrooms; 1 hazelnut; truffle or extra virgin olive oil, for drizzling

Tom Kerridge

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Showcase truffle in all its forms – be it oil, paste, salt or actual truffle – in this rich, cheesy risotto

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyGin-cured salmon ‘salad’. This is a premium piece of content available to subscribed users.

A star rating of 3.4 out of 5.6 ratings

App onlyFlourless chocolate fondants. This is a premium piece of content available to subscribed users.

A star rating of 4 out of 5.2 ratings

Asparagus risotto

A star rating of 4.7 out of 5.62 ratings

Ingredients

Nutrition

Units:

MetricUS

15g butter
1 tbsp olive oil
1 onion

finely chopped (save the skin and trimmings for the stock)
150g risotto rice
100ml white wine
20g parmesan

or vegetarian alternative, finely grated
2 tbsp truffle paste
1 tbsp mascarpone

For the stock

750ml vegetable or chicken stock
parmesan rinds

or vegetarian alternative (add as many as you have)
small handful of flat-leaf parsley

stalks only (saving the leaves to serve)
½ tsp black peppercorns

To serve

2 chestnut mushrooms
1 hazelnut
truffle

or extra virgin olive oil, for drizzling

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal608
fat24g
saturates11g
carbs69g
sugars7g
fibre4g
protein19g
salt2.6g

Method

step 1

First, make the stock. Tip the stock into a large pan with any parmesan rinds, the parsley stalks, reserved onion skins and trimmings and the peppercorns. Bring to the boil, then reduce the heat to a simmer and bubble gently for 10 mins. Keep warm over a low heat.
step 2

Melt the butter and olive oil in a large, shallow saucepan over a medium heat and cook the onion for 5-6 mins until soft. Add the rice and cook for 2-3 mins more, stirring to coat the grains in the oil.
step 3

Splash in the wine and cook until it has evaporated. Start adding the warm stock, a ladleful at a time, stirring it into the rice after each addition – only add another ladleful once the previous addition of stock has been completely absorbed. You may not need all the stock, but keep adding it until the rice is cooked through with a very slight bite, about 15-20 mins. Remove the pan from the heat and stir in the most of the grated parmesan, the truffle paste, mascarpone and seasoning. Leave to rest for 3-4 mins.
step 4

Divide the risotto between warm bowls. Grate over the mushrooms and hazelnut using a small, fine grater, then scatter with the parsley leaves. Drizzle with the truffle oil or extra virgin olive oil, then season with sea salt flakes and black pepper before serving.

RECIPE TWISTS

TRUFFLE & WILD MUSHROOM RISOTTO

Fry 100g sliced wild mushrooms in 25g butter, then stir in with the last bit of stock.

TRUFFLE & SQUASH RISOTTO

Cut 300g squash into cubes, drizzle with olive oil and roast at 220C/200C fan/gas 7 for 30 mins. Stir most in with the last ladleful of stock, and scatter the rest over to serve.

TRUFFLE TURKEY RISOTTO

Use turkey stock instead of chicken and add 100g leftover chopped turkey breast with the last addition of stock.

Recipe from Good Food magazine, November 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now