Recreating Marco Pierre White’s “Mushroom Risotto”

Ingredients

• 200 g Wild Mushrooms (cleaned and sliced)
• 160 g Arborio Rice (short‑grain risotto rice)
• 500 ml Chicken Stock (low‑sodium, can be homemade or store‑bought)
• 2 tbsp Olive Oil (extra virgin)
• 1 clove Garlic (minced)
• 1 tsp Truffle Oil (drizzled at the end for aroma)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Clean the wild mushrooms and slice them thinly. Mince the garlic clove. Measure out the rice, stock, and oils.

   Time: PT5M

2. Sauté Mushrooms

   Heat 1 tbsp olive oil over medium‑high heat in the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium-high

3. Toast the Rice

   Push the mushrooms to the side of the pan. Add the remaining 1 tbsp olive oil and the Arborio rice. Stir constantly for 2 minutes until the rice is lightly translucent around the edges.

   Time: PT2M

   Temperature: Medium

4. Add Stock Gradually

   Pour in the first 100 ml of warm chicken stock and stir until fully absorbed. Continue adding the stock a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes and will create a creamy texture.

   Time: PT20M

   Temperature: Medium

5. Finish the Risotto

   When the rice is al dente and the mixture is creamy, stir in the minced garlic, a splash of olive oil, and drizzle the truffle oil. Season with salt and freshly ground black pepper to taste. Remove from heat and let rest for a minute.

   Time: PT3M

   Temperature: Low

6. Serve

   Plate the risotto immediately while hot. Optionally garnish with a few extra mushroom slices or a drizzle of truffle oil.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

10 g

Carbohydrates

65 g

Fat

12 g

Fiber

3 g