Truffled Wild Mushroom Risotto



  1. On a low heat, melt butter in large pan and add shallots and garlic, covering with lid. Allow 5-10 mins to become translucent.
  2. Then stir in mushrooms and Rosemary. Allow to cook at low temp for about an hour, stirring occasionally, until mushroom/shallot mixture has caramelized and shrunk to about 1/3 the initial size. Remove Rosemary sprigs and increase heat to medium.
  3. Add rice, stirring until grains become slightly clear and golden on the outside, approximately 2 mins.
  4. Add wine, allowing for absorption by the rice and evaporation of the alcohol.
  5. Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
  6. This will continue for roughly 30mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's texture and not be mushy.
  7. As the rice reaches the desired consistency, fill a frying pan or pot with some salted water, bring to a boil and toss in the asparagus. Cook for about 2 to 3 minutes or until just fork tender. Drain and rinse with cold water.
  8. Take half the asparagus and chop diagonally into 1/2" pieces. Toss into the risotto and allow to warm through.
  9. At this point, remove from heat and grate cheese over top, folding into the finished dish. Drizzle lightly (and lovingly) with a little truffle oil if using. If you want, you can sprinkle some fresh flat leaf parsley over the top or even garnish with a lemon wedge. Top with the remaining asparagus and a little more cheese.

Recipe by She Eats at