Recipe for Mushroom Risotto with Truffles 
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Yield:
4
Ingredients:
Amount Ingredient
225 gm button mushrooms blended to a pulp in a food processor
350 gm risotto rice
60 gm fresh truffles
2 x cloves of garlic peeled and chopped finely
60 gm shallots diced finely
50 ml olive oil
850 ml chicken stock
10 ml double cream half whipped
60 gm butter
1 x juice of half lemon
1 bn fresh chives
Instructions:
Instructions: In a large pan heat the olive oil and sweat the chopped shallots and garlic.

Stir for 2 to 3 minutes add the rice and the mushroom puree.

Stir for a further 5 minutes and add the chicken stock The risotto should be bubbling as you continue to stir continually.

Test the rice by biting a single grain which should be intact but firm.

At this point stir in the half whipped cream lemon juice chives butter and season well

Grate the fresh truffles into the risotto at the last moment.

Serve at once.

You may wish to reserve some slices of Truffle to garnish and dribble with truffle oil.

The truffles are a luxury item and the recipe works equally well by replacing them with white truffle oil.

Serves 4

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