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
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