Mushroom risotto

Wharfe Valley Truffle Oil and Wharfe Valley Garlic & Rosemary Oil
2 pints mushroom or vegetable stock
1 medium onion peeled and finely chopped
3 cloves crushed garlic
2 large sprigs of thyme leaves removed
2 bay leaves
1 large glass of white wine
1 large punnet of mushrooms trimmed and any unsightly stalks removed
240 g risotto arborio rice
150 g extra grated parmesan to finish the dish with
2 spoons of crème fraiche

Parmesan crisps

Simply grate 150 g parmesan on a cheese grater and place on a sil patt matt or grease proof baking parchment and fashion into a shape

The cheese should just touch each other strand and then place in an oven at 180oc for 3-5 mins until crispy and lightly golden take care as they are easy to burn

Allow them to go cold and peel off the parchment or matt and once the dish is served place on the top along with some herbs to garnish


  1. Place the Wharfe Valley Truffle Oil and Wharfe Valley Garlic & Rosemary Oil In a heavy bottomed pan and begin to fry the chopped onion and crushed garlic
  2. Now add the thyme leaves and the bay leaves
  3. Add the mushrooms and stir well once golden
  4. Add the rice and stir well
  5. Slowly add the stock ladle by ladle reducing the liquor and add more stock
  6. Keep stirring until the rice becomes al dente and then stop and add the grated cheese and crème fraiche and garnish with the parmesan crisp and serve.