Featuring:
- 1 tsp Portabello & Aged Parmesan Salt
- 1 tbsp Black Truffle & Aged Parmesan Oil
- 2 tbsp Marino South Australian olive oil
Description
A creamy, rich risotto that celebrates deep umami from truffle and mushrooms. Perfect for dinner parties or an indulgent weekend meal — elevated yet simple enough for home cooks.
Details
• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
Ingredients (Serves 4)
- 1 tsp Portabello & Aged Parmesan Salt
- 1 tbsp Black Truffle & Aged Parmesan Oil
- 2 tbsp Marino South Australian olive oil
- 1 ½ cups Arborio rice
- 1 small brown onion, finely diced
- 2 cloves garlic, minced
- 200g fresh mushrooms (mix of button, Swiss brown, or porcini if available)
- ½ cup dry white wine
- 4 cups vegetable or chicken stock (kept warm)
- 2 tbsp butter
- ¼ cup grated Parmesan cheese
- Fresh parsley or thyme, to garnish
Instructions
-
Sauté aromatics:
Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft 2and translucent (about 5 minutes). Stir in garlic and cook for another minute. -
Cook mushrooms:
Add the mushrooms and a pinch of Portabello & Aged Parmesan Salt. Sauté until browned and fragrant, then set a few aside for garnish. -
Toast the rice:
Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are glossy and lightly toasted. -
Deglaze:
Pour in the white wine, stirring constantly until it evaporates. -
Add the stock:
Gradually add warm stock, one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18–20 minutes). -
Finish:
Remove from heat. Stir in butter, grated Parmesan, and drizzle in Black Truffle & Aged Parmesan Oil. Adjust seasoning to taste with more Portabello & Aged Parmesan Salt if needed. -
Serve:
Spoon into bowls, top with the reserved mushrooms and a sprinkle of fresh herbs.
Serving Suggestion
Pair with a glass of Chardonnay and a simple green salad dressed with lemon and olive oil.