Risotto with truffle roasted macadamias and porcini mushrooms

Rich, creamy and deeply aromatic, this risotto turns simple ingredients into
something special. The truffle roasted macadamias bring a layer of indulgence that
pairs perfectly with grilled mushrooms, seared scallops or roast chicken.

SERVES 6

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

1. 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.
2. Rinse the mushrooms under cold running water and dry with paper towel. Roughly chop and set aside.
3. Strain the soaking water into a clean bowl or jug and set aside.
4. Preheat oven to 180°C.
5. 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.
6. Combine the stock and water in a medium saucepan and bring to a slow, steady
   simmer.
7. 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.
8. 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.
9. 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.
10. Continue to cook the rice with the remaining stock until the rice is al dente and the liquid is absorbed.
11. 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.

Recipe and image supplied courtesy of Australian Macadamia Society.

A rich and creamy risotto paired with truffle roasted macadamias delivers
indulgence, aroma and the elegance of Australian flavour.