Forest mushroom and truffle oil risotto
1 small onion, chopped
3 cloves garlic, crushed
50 g butter
1 cup (200 g) Arborio or Carnaroli rice
600 ml water
100 g Portabello mushrooms, diced
1 punnet enoki mushrooms, bases removed and separated
1 punnet oyster mushrooms, trimmed and separated
50 g Swiss brown mushrooms, quartered
1 tbsp chopped thyme leaves
1 x 10cm rosemary sprig, stem removed and finely chopped
50 g butter, extra
1 cup (80 g) grated parmesan
¼ cup (30 ml) truffle oil
Extra parmesan for serving
Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100 °C and cook for 3 minutes.
Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes.
Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.
Vegetable or chicken stock can be used to replace water.
This recipe uses a NEFF oven with FullSteam. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.