Description
Creamy risotto with earthy mushrooms and fragrant fennel. A touch of truffle oil elevates this comforting dish.
Ingredients
Units
Scale
- 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