Part of our Vegetarian, Vegan & Pescetarian menu, this truffle & mushroom risotto is one our guests’ favourites. On this week’s blog, our Executive Chef Fran Martinez shares the full recipe with us. You can also view the step-by-step in the video at the end of this post.
Fran shared the ingredients for the recipe we make, which is individual, but you can adapt measurements for more servings, Fazendeiros.
Ingredients (serves 1):
120g Arborio rice
20g Diced onion
1/2 Rosemary stalk
30g Vegan margarine
10g Vegan cheese powder
1Tbsp Truffle oil
800ml Vegetable stock
1 Pinch of salt
1 Pinch of black pepper
First, we need to chop all our mushrooms, onion and rosemary, and add our truffle oil to the pan (other oil can also be used as an alternative). Then we can add our onion, making sure to stir it so it does not burn. When the onions are half-cooked, we can then add in the mushrooms and rosemary.
We can also grate some black truffle into the risotto, but this part is optional depending on how strong you’d like the flavour to be.
Next, we can add the rice into our pan, and cook it until it becomes translucent and absorbs the oil. At this point, we can add the vegetable stock and margarine gradually, making sure that ingredients are being stirred throughout. Our salt and black pepper seasonings can be added here too.
During this process, the risotto should become creamier, as the starch from the rice is thickening it up. After 16-18 minutes of cooking, we can add the vegan cheese, and give the risotto one final stir.
It’s now ready to be served! Fran finished the dish with pea-shoots and gratings of black truffle, but this part is completely optional depending on how intense you’d like the dish to be.
You can also see a step-by-step in the short video below, Fazendeiros