Magic Pot Mushroom Truffle Risotto
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recipe by Chloe Harris www.chloefoodie.com
-
- Total Time
- 55mins
-
- Serves
- 4
-
- Calories
- 482
This risotto is great coming into the colder months. Pair this dish with your favourite glass of red wine for a perfect evening.
recipe updated Nov 26, 2021
Ingredients
-
- Shallot
- 2
-
- Water
- 600 ml
-
- Garlic clove
- 3
-
- Mushrooms
- 150 g
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- Olive oil
- 1 dash
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- Salt
- as needed
-
- Risotto rice
- 300 g
-
- White wine
- 250 ml
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- Dried shiitake mushrooms
- 25 g
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- Truffle oil
- 1 tablespoon
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- Salt
- 1 teaspoon
-
- Black pepper
- as needed
-
- Parmesan cheese
- 80 g
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- Butter
- 1 teaspoon
-
- Truffle oil
- as needed
-
- Parmesan cheese
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Panasonic crispy pot
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Jug
-
Panasonic magic pot
Step preview
- Place the dried mushrooms in a large jug or container and pour 600ml of warm water on top
- Let soak for 20 mins
- Drain the soaked mushrooms keeping the soaking liquid for stock
- Rinse the soaked mushrooms to make sure no grit is stuck on them
- Dice the soaked mushrooms and add them to the other chopped mushrooms and leave to the side
- Add the diced shallots and oil to the Crispy Pot and season with some salt
- Place the lid onto the Crispy Pot
- Microwave on high for 3 mins
- Remove the lid and add all the mushrooms and garlic and mix well to combine
- Replace the lid and microwave on high for 3 mins
- Remove the lid, add the rice and stir well
- Add the wine and 400 ml of the reserved mushroom liquid
- Mix well and add replace the lid
- Microwave on high for 8 mins
- Remove lid and mix
- Replace lid and microwave on high for 8 more mins
- Remove the lid and add 100-150ml more of the mushroom liquid, truffle oil, butter, cheese, salt and pepper
- Stir well until the cheese is melted
- Taste and season more if needed
- Serve with a drizzle of truffle oil, and a sprinkling more of parmesan