Recipes
Mushroom, black garlic and truffle risotto
15 minutes Preparation time
30 minutes Cooking time
4 Serves
Ingredients
120 g butter
2 tbsp (40 ml) olive oil
1 leek, finely chopped
2 sprigs thyme, leaves picked
60 ml (¼ cup) white wine
200 g (1 cup) Arborio rice
1 litre (4 cups) homemade or store-bought chicken or vegetable stock
500 g assorted mushrooms, roughly chopped
2 black garlic cloves, finely chopped
2 tsp truffle oil
40 g (½ cup) parmesan, finely grated
Salt flakes and pepper, to taste
To serve
Additional parmesan
2 tbsp finely chopped parsley
Method
- Place a third of the butter and half of the olive oil in a wok or high-sided frying pan on medium heat, induction setting 6, until the butter has melted. Add the leeks and cook, stirring frequently for 10 minutes, or until translucent. Add the thyme and stir.
- Add the wine and reduce until almost evaporated.
- Place the rice, half the stock and the leek mixture into an unperforated steam container. Place into the steam oven and Steam at 100°C for 20 minutes. Keep the remaining stock warm, on medium-low heat, induction setting 4, while the risotto is cooking.
- When there is 10 minutes remaining for the rice, place the wok, or high-sided frying pan on medium-high heat, induction setting 7 and preheat for two minutes.
- Increase the temperature to high, induction setting 8. Add a third of the butter and the remaining oil to the wok.
- When the butter has melted, add the mushrooms and fry for 5-7 minutes, tossing or stirring occasionally, until ‘squeaky’. Add the black garlic and cook for a further 2 minutes.
- Once the mushrooms are browned, reduce the heat to low heat, induction setting 2 and keep warm or rest in the gourmet warming drawer.
- Remove the cooked rice from the steam oven. Stir through the remaining butter and parmesan. Add the extra stock to achieve the desired consistency of the risotto – it should spread on a plate.
- Stir through half of the cooked mushrooms, truffle oil and parsley, season to taste and top individual serves with the remaining mushrooms, parmesan and chopped parsley.
Hints and tips
- Black garlic has a wonderful earthy, deep flavour which pairs beautifully with mushrooms. Black garlic can be purchased at specialty delicatessens. If unavailable, fresh garlic can be substituted.
- Use an assortment of mushrooms – whatever is in season. Portobello, button and pine mushrooms work well.
- The risotto can be cooked for the entire duration on the induction cooktop. Follow steps 1 and 2. Then add the rice to the leek mixture, along with half of the stock, continue to cook on the cooktop on medium heat, induction setting 6, slowly adding the stock at intervals until the stock has absorbed, stirring often, for 20-25 minutes or until the rice is tender. Using a separate pan, follow steps 4 – 7 in the method.
- Using the Rapid Steam function on the steam oven with microwave will reduce the cooking time for the rice. Steam at 300W + 100°C for 12 minutes, or until rice grains are tender.
- Leftover risotto can be used to make arancini.
- Making your own stock is a great way to use food scraps. We freeze scraps (and bones for meat stocks). When we have enough, we make stock either on the induction cooktop or in the steam oven.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.