Ingredients

• 2 tbsp olive oil
• 50g/2oz onion
• chopped
• 1 garlic clove
• chopped
• salt
• to taste
• 175g/6oz risotto rice
• 1 litre/1¾ pints boiling water
• 1 tbsp olive oil
• 400g/14oz mixed mushrooms
• 100g/3½oz grated parmesan
• 1 tsp chopped fresh chervil
• 1 tsp chopped fresh chives
• 100g/3½oz tomatoes
• skinned
• seeds removed and finely chopped
• salt and freshly ground black pepper
• white truffle oil
• for drizzling

Directions

• For the risotto
• heat the olive oil in a pan. Place the onions
• garlic and a pinch of salt into the pan and cook until the onions are soft and transparent.
• When the onions are cooked
• add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the water little by little
• stirring continuously. Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
• To complete the risotto
• heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes.
• When the mushrooms have softened
• mix them through the risotto base and cook the rice for a further few minutes. Once the rice is soft
• stir in the parmesan
• chervil
• chives and tomatoes. Season with salt and freshly ground black pepper.
• To serve
• place the risotto into the middle of four serving dishes and drizzle over a little white truffle oil.