Truffle & Mushroom Risotto
Ingredients:
- 350g Arborio Rice
- 1 Chopped Onion
- 400g Button mushrooms
- 100ml Dry White Wine
- 1.2L Warm Vegetable Stock
- 50g Salted Butter
- 50g Parmesan Cheese
- Salt and Pepper
Directions:
- Heat butter in a large pan and fry the onion over a medium heat until softened.
- Add in mushrooms and continue to cook for a further 3 minutes stirring occasionally.
- Add in the rice and stir continuously allowing the rice to toast in the butter and begin to absorb the mushroom flavours
- Pour in white wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate
- Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more.
- After approx 20 minutes, when most of the stock has been absorbed, remove the pan from the heat, add in extra butter with the Parmesan cheese into the risotto.
Drizzle with White Truffle Oil and sprinkle with Truffle Dust, serve immediately.
A classic Winter warmer! This Truffle Risotto packs that feel good feeling! Perfect for those chilly evenings.
- 350g Arborio Rice
-1 Chopped Onion
- 400g Button mushrooms
- 100ml Dry White Wine
- 1.2L Warm Vegetable Stock
- 50g Salted Butter
- 50g Parmesan Cheese
- Salt and Pepper
- Heat butter in a large pan and fry the onion over a medium heat until softened.
- Add in mushrooms and continue to cook for a further 3 minutes stirring occasionally.
- Add in the rice and stir continuously allowing the rice to toast in the butter and begin to absorb the mushroom flavours
- Pour in white wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate
- Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more.
- After approx 20 minutes, when most of the stock has been absorbed, remove the pan from the heat, add in extra butter with the Parmesan cheese into the risotto.
Drizzle with White Truffle Oil and sprinkle with Truffle Dust, serve immediately.
