Mushroom & Truffle Risotto

A deeply savoury truffle mushroom risotto - slow-stirred, layered, and quietly luxurious.

Mushrooms are sautéed in butter and garlic until rich and caramelised, then folded through creamy arborio rice gently simmered with white wine and warm stock. Finished with parmesan, a touch of cream, and extra butter for gloss, it becomes velvety and full-bodied. Fresh thyme lifts the earthiness, while shaved truffle (if you have it) transforms the dish into something truly indulgent, the kind of comforting, restaurant-level risotto that feels both refined and deeply satisfying.