Oh My God Risotto

Ingredients

1 tablespoon butter + 1 teaspoon + 1 teaspoon butter
1 tablespoon oil + 1 teaspoon + 1 teaspoon oil
150 grams mushrooms sliced thin
1 tablespoon dry sherry
1/2 teaspoon truffle oil
1 shallot finely diced
1 clove garlic finely chopped
150 grams top quality aborio rice
500 mls chicken stock
250 mls dry white wine
10 grams parmesan cheese finely grated

Method

Heat the oil and butter over low heat until melted in a non-stick prypan. Add the mushroons and sweat over a low heat until most of the moisture has come out of the mushrooms and evaporated. Add the sherry and the truffle oil. Continue to cook until all the liquid has evaporated. Remove from the heat and set aside.

In another small frypan, heat the remaining butter and oil over low heat and add the diced shallot and garlic. Sweat until softened but dont colour.

In a saucepan bring to the simmer the stock and the wine.

In a heavy based saucepan, heat the butter and oil and once the foaming subsides add the rice and stir to coat. When the rice is squeaking, add a small soup ladle full of the stock mix and stir. Keep ladling the stock mixture over the rice when the last amount has evaporated. This should take about 20 minutes.

Once the risotto is cooked, add in the mushrooms and the grated parmesan cheese, then serve.