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Mushroom risotto

John Campbell from Heaven's Kitchen
In this luxurious recipe, John Campbell shows a speedy way of making great risotto with mushrooms, cep purée and truffle jelly

Mushroom risotto

Method

1. Cover the rice with water and cook until just tender - about 15-17 minutes, over a moderate heat.

2. Heat the oil in a deep frying pan and add the mushrooms, mushroom stock and the risotto rice and bring to the boil.

3. Stir in the cheese, butter, chives and the cep purée, and heat through for 2 minutes.

4. Spoon the risotto into a warmed serving dish.

5. Drizzle over the cream and truffle oil and serve straight away.

Cook's Note
You can add an optional 10 cubes of truffle jelly from a can, before transferring the risotto into a warmed serving dish.

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Serves: 4

Prep: 20 min
Cook: 25 min

Ingredients
320g Vialone Nano risotto rice
3 tbsp Olive oil
4 Portobello mushrooms, sliced
100ml hot mushroom stock
2 tbsp grated Parmesan
70g Butter
1 handful Chives, snipped
1.5 tbsp puréed fresh ceps