Truffel Risotto with Mushrooms
A quick to make risotto that is creamy and rich in flavor.
Ingredients
- 1 onion sliced
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/4 cup white wine
- ⅔ cup truffeltapenade
- 4 cups vegetable broth
- 3 cups mushrooms
- 2 tsp butter
- 2 tbsp parmesan cheese
- salt and pepper to taste
Instructions
- Sauté the onion and garlic with the butter until soft and you can smell the aroma.
- Add the rice, stir and sauté until glazed.
- Pour the wine and let the rice completely absorb it.
- In the meantime bring the bouillon to a slow boil and keep it warm. In a separate pan/skillet sauté the mushrooms in butter or bouillon until golden brown.
- With a ladle soup spoon, pour the bouillon to the rice and stir gently until the rice has absorbed most of it. Keep repeating this procedure until the rice is done. The grains should be tender but not mushy.
- Now it is time to add the truffel cream and stir well. In addition, add parsley, butter and the parmesan cheese.
- When the cheese and butter are melted, finally add the mushrooms and stir. Enjoy!
Notes
Serve this risotto with greens such as arugala, olives, tomatoes and extra parmesan cheese.
