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  • Olive oil 10.0 ml
  • Shallots 67.0 g
  • Garlic, crushed 2.0 g
  • Wild mushrooms, variety, thinly sliced 150.0 g
  • Robertsons Thyme 1.0 g
  • Rice, Arborio 150.0 g
  • Wine, dry white 60.0 ml
  • Cheese, Parmesan grated 60.0 g
  • Black truffle, finely chopped 1.0 pc
  • Salt
  • Butter 40.0 g
  1. Method:

    • Place vegetable stock granules into a saucepan and pour over 750ml boiling water. Keep warm over a very low heat.
    • Place olive oil and 20g of butter into a frying pan and gently sauté shallots for a couple of minutes or until lightly golden.
    • Add garlic, mushrooms and thyme and continue to sauté for about 5 - 8 minutes or until mushrooms are golden.
    • Add Arborio rice and sauté for a further 2 minutes or until rice is translucent.
    • Pour in wine and stir until almost evaporated.
    • Reduce heat slightly and pour a ladle of warm stock into the rice. Stir until all the liquid is absorbed.
    • Continue to add stock ladle by ladle until rice is creamy and cooked to al dente.
    • Remove from heat and stir in the Parmesan cheese, finely chopped truffle and the remaining 20g of butter.
    • Season with salt and pepper to taste and serve immediately.