Serves: 2
Preparation: 10 minutes
Cooks In: 25 minutes
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Ingredients

150 g Portobello Australian Mushrooms, thinly sliced

150 g Swiss brown Australian Mushrooms, thinly sliced

150 g white button Australian Mushrooms, thinly sliced

2 cups vegetable stock

3 tbsp olive oil

1 small to medium onion, diced

2 cloves garlic, crushed

100 g Arborio rice

½ cup dry white wine

2 tbsp cold butter

1 bunch chives, finely chopped

30 g freshly grated parmesan cheese

10 ml truffle oil

Sea salt and freshly ground black pepper to taste

Method

Warm the stock in a saucepan over low heat.

Warm 2 tbsp olive oil in a large saucepan over medium-high heat.

Add all the sliced mushrooms; cook and stir until soft, about 3 minutes.

Remove mushrooms and their liquid to a bowl; set aside.

Add remaining 1 tbsp olive oil to the saucepan and stir in onion and garlic; cook for 1 minute.

Add the rice; cook and stir until rice is coated with oil and pale golden in colour, about 2 minutes.

Pour in wine, stirring constantly until wine is fully absorbed.

Add ½ cup warm stock to the rice and stir until the stock is absorbed.

Continue adding stock, ½ cup at a time, stirring constantly until all the liquid is absorbed and the rice is tender, yet firm to the bite. About 15 to 20 minutes.

Remove from heat and stir in reserved mushrooms and their liquid, butter, chives, and parmesan cheese.

Season with salt, pepper and truffle oil. Serve immediately.

Created in partnership with Canterbury-Hurlstone Park RSL Club