So you've had you typical risotto... and it's amazing, I'm sure! This risotto, however, is better. It's a fact. The wild mushrooms bring a different and exciting favor to when paired with our black rice superfood powder. With the black rice powder you're getting some protein and vital vitamins and minerals.
1 cup aborio risotto rice
1 cup of assorted wild mushrooms (roughly chopped)
1 shallot (finely diced)
2 cloves of garlic (minced)
1/2 cup of fresh sweet peas (frozen as an alternative)
6 cups of vegetable broth (or chicken for a richer flavor)
sea salt to season
Truffle oil, for dressing (optional)
Small glass of white wine
2tbsp olive oil
Prepare all ingredients as instructed
Heat the broth in a pan to just below simmer and leave aside.
Heat a wide based pan to a medium heat, add the olive oil and gently cook (with no colour) the garlic and shallot for 3-4 minutes.
Add the risotto rice and stir for 1 minute. Add the white wine and allow to fully absorb.
Then add 1 small ladle or 1/2 cup of broth at a time and gently stir until the liquid fully absorbs.
Repeat this process until the broth has been absorbed (approx 14-15 minutes), remove from the heat and allow to rest for a few minutes.
Whilst resting, Heat a small frying pan with a drizzle of olive oil and saute the mushrooms and peas with a pinch of sea salt and truffle oil. Add this to the risotto base.
Return the risotto base to the medium heat and finish with another ladle of broth, black rice powder, grated parmesan and butter and give it another stir to obtain a nice creamy consistency, season to taste, drizzle with a splash of truffle oil and enjoy!