Truffle Mushroom Risotto


 

Preparation Time: 90 min.
Difficulty: Expert
Total Calories: 535 kcal

Ingredients:

  • 400g Arborio rice
  • 1L vegetable broth
  • 200g mixed mushrooms (shiitake, cremini, and oyster)
  • 200ml white wine
  • 50g grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon truffle oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish

Kitchen Tools Needed:

  • Large saucepan
  • Wooden spoon
  • Ladle
  • Knife
  • Cutting board
  • Measuring cups
  • Grater

Instructions:

  • Heat the vegetable broth in a separate saucepan and keep it warm.
  • In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped onions, sauté until translucent.
  • Add the mixed mushrooms and cook until they release their juices and start to caramelize.
  • Stir in the Arborio rice and toast for about 2-3 minutes, stirring constantly.
  • Deglaze the pan with white wine and let it simmer until fully absorbed by the rice.
  • Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 18-20 minutes until the rice is al dente.
  • Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley and additional truffle oil if desired.

Macros:

  • Total Calories: 535kcal
  • Carbs: 65g
  • Proteins: 15g
  • Fats: 20g

0/Post a Comment/Comments