Mushroom Risotto | The Gift Of Oil
Mushroom Risotto featured image

Mushroom Risotto

Ready In 30 mins

Serves 4

Mushroom Risotto featured image


  • 3 small leeks chopped into rings
  • 225g assorted small mushrooms, chopped
  • 2 tablespoons chopped tarragon
  • 275g arborio rice
  • 1 litre vegetable stock
  • Sea salt and black pepper to taste
  • 2 tablespoons Sicilian Olive Oil
  • 2 tablespoons coarsely chopped parsley
  • Truffle Infused Olive Oilto serve
  • Parmesan cheese (leave out to make vegan)


  • Wash the leeks in a colander under running water to remove any grit.
  • Cook them in Premium Olive Oil for about 7-8 minutes, until they soften and become translucent.
  • They should not colour.
  • Add the mushrooms to the leeks and cook for 2 minutes.
  • Add the tarragon and the rice. S
  • tir to coat the rice with the butter and then pour on a ladleful of hot stock.
  • Cook until the rice has absorbed the stock and then add more hot stock, stirring from time to time.
  • If you run out of stock and the rice is still not tender, carry on with water.
  • When the rice is cooked and has taken up all the liquid stir in butter, season with sea salt, black pepper and parsley.
  • With a few drops of Truffle Infused Olive Oil and lots of Parmesan cheese.


Truffle Infused Olive Oil

Olive Oil flavoured with Truffle

From £8.85

Sicilian Olive Oil (New Season)

Monreale, Northern Sicily

From £12.85

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