1. Consistency: risotto’s consistency should be such that it spreads in the bowl without being soupy. This means that you’ll probably need more liquid that you think. Having said that I like it a little but more dense – adding cheese helps achieve that, but if it becomes too stodgy you’ll need to add extra stock. Think creamy like a good mac and cheese.
2. Liquids: for each cup of rice, you’ll need about 4-5 cups liquid. This should consist of 2-3 cups stock, 1 cup white wine and 1/2 cup milk or cream for a delicious flavour lift. You can use lactose-free milk or goat’s milk if you prefer. The stock should be warm so that the risotto cooks at a fairly steady temperature. Add liquids at the rate of about 1/2 cup at a time and stir through, cooking until mostly absorbed or evaporated. Repeat until the rice is cooked to just al dente and the creamy consistency has been achieved. About 20 minutes all up.
3. Toasting: off the rice in the pan with oil and sautéed onion is an important step to a tasty and texturally-sound risotto. It helps coat the grains in fat to then slowly break down the starches in them.
Mushroom, Fennel, and Truffle Oil Risotto
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Creamy risotto with earthy mushrooms and fragrant fennel. A touch of truffle oil elevates this comforting dish.
Ingredients
- 3 tbsp butter (45 g) butter
- 1 small brown onion, peeled and diced finely
- 1 baby fennel, fronds removed and reserved, bulb sliced finely
- 6 oz (150 g) finely sliced mushrooms
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt flakes
- 1 cup (237 ml) arborio (risotto) rice
- 2-3 cups (473-710 ml) chicken or vegetable stock, at room temperature or kept warm in a small saucepan
- 1 cup (237 ml) white wine (or extra stock if you prefer not to use wine)
- 1/2 cup (118 ml) fresh cream (goat milk or rice milk)
- 4 tbsp (60 g) truffle oil
- freshly grated (truffled or plain) pecorino, to taste
Instructions
- Heat oil in a medium saucepan over medium heat until bubbling.
- Add onion and sliced fennel bulb. Season with salt and pepper and stir-fry until translucent.
- Add mushrooms and cook for a further 2 minutes, stirring.
- Add rice to the pan and cook for 1 minute, stirring.
- Working in stages, add ½ cup of stock to the saucepan and stir to deglaze.
- Bring the rice and stock to a boil, then reduce heat to low.
- Alternate stock with wine until all liquid has been absorbed and the rice is almost cooked.
- Add cream and simmer for a further 2-3 minutes.
- Add more stock, ½ cup at a time, if the risotto feels heavy and stodgy.
- Transfer risotto into serving bowls and drizzle with truffle oil.
- Sprinkle with freshly grated pecorino cheese.
Notes
- To enhance the fennel flavor, lightly toast the fennel seeds before adding the bulb.
- For a richer flavor, use a combination of shiitake and cremini mushrooms.
- Leftover risotto can be stored in the refrigerator for up to 2 days; reheat gently with a splash of stock or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
When should I add the truffle oil to the risotto?
Stir in the truffle oil off the heat at the very end, after adding the butter and parmesan. Heat degrades truffle aroma quickly, so finishing with it preserves the flavor. 
Do I need to rehydrate dried mushrooms if the recipe calls for fresh?
If substituting dried mushrooms, soak them in warm water for 20 to 30 minutes first. Reserve the soaking liquid and use it as part of your stock for a deeper mushroom flavor.
How do I keep risotto from getting gluey?
Add warm stock one ladleful at a time and stir frequently but not constantly. Pull it off the heat while it still flows slightly, as it will thicken further as it sits.
