Once you’ve experienced risotto with these lightly salted, truffle roasted macadamias, there’s no going back. They add a flavour, texture and unmatched indulgence that puts it in a league of its own.
Ingredients
- 25 g dried porcini mushrooms
- 2 cups warm water
- ½ cup macadamias
- 1 tbsp truffle oil
- ½ tsp salt or a good pinch of truffle salt
- 800 mls good quality beef, chicken or mushroom stock
- 300 mls water
- 2 tbsp olive oil
- 45 g butter
- 1 medium brown onion finely sliced
- 450 g arborio rice (2 cups)
- ½ cup freshly grated parmesan cheese
Instructions
- Soak the dried porcini in the warm water for at least 30 minutes before lifting them out by hand, and squeezing as much water as possible back into the bowl. Rinse the mushrooms under cold running water and dry with paper towel. Roughly chop and set aside. Strain the soaking water into a clean bowl or jug and set aside.
- Preheat oven to 180°C. Place the macadamias on a tray, drizzle with the truffle oil and mix around to coat all the nuts in oil. Season with salt and roast in the oven for 7-10 minutes, until golden.
- Combine the stock and water in a medium saucepan and bring to a slow, steady simmer.
- In a large heavy based saucepan, melt together the olive oil and 15g of the butter over a medium heat. Add the onions and cook, stirring occasionally for 5-7 minutes, until translucent. Add the rice and stir quickly and thoroughly until all the rice is coated. Add ½ cup of stock and cook the rice, stirring constantly with a wooden spoon. Do not stop stirring. When the liquid has completely absorbed, add another ½ cup of stock and repeat for 10 minutes.
- After 10 minutes, add the mushrooms and half a cup of their soaking liquid, continue to stir until absorbed and add the remaining liquid in ½ cup batches, until all the soaking liquid is used up. Continue to cook the rice with the remaining stock until the rice is al dente and the liquid is absorbed.
- Remove from the heat, stir through the remaining butter and season with ground pepper. Transfer to a platter and sprinkle with grated parmesan and the truffle roasted macadamias.
Nutrition
Calories: 534kcalCarbohydrates: 68gProtein: 12gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 22mgSodium: 652mgPotassium: 449mgFiber: 4gSugar: 2gVitamin A: 253IUVitamin C: 2mgCalcium: 132mgIron: 4mg
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