‘Time to Impress’ Mushroom & Prosecco Risotto

Hari says: “There were a few years, when I was a teenager, that my mum would request that I made this for every special occasion, whether for a birthday or for friends, and she had good reason. It’s creamy, it has indulgent truffle oil, and above all else it has an undertone of prosecco. This is defo one to make when you have people over – it’s incredibly simple yet makes you look fancy pants!”

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the truffle oil in a frying pan over a medium-low heat, add the shallots and garlic and cook for 5 minutes until soft (be careful because the garlic will catch quickly, cook them low and slow).

Step 2

Add the mushrooms to the pan and cook for 8-10 minutes until they start to shrink and wilt. Add the risotto rice and stir it around for a minute or two then add the prosecco.

Step 3

Simmer for a couple of minutes then add the chicken stock and let it simmer, stirring often, for 6-8 minutes until the rice has soaked up 90% of the liquid. Throw in the parmesan, chives and butter and keep stirring, loosening with more stock if necessary.

Step 4

Your risotto is cooked when it is rich and creamy, and the rice is al dente with a slight bite. Season to taste with the salt and pepper.

Step 5

Remove from the heat and serve, drizzled with a little extra truffle oil and sprinkled with more chopped chives.

Step 6

Instead of truffle oil: use olive oil or garlic oil (just be aware that the flavour will carry through the dish so something like a sesame oil that has a rather distinct flavour probably wouldn’t work here)

Step 7

Instead of shallots: use onion but I really think that shallots complement this dish beautifully, they’re not as potent and are slightly more mild and sweet throughout this dish

Step 8

Instead of chicken stock: use vegetable stock or beef stock