Truffel Risotto With Mushrooms
Creamy Italian rice dish
Ingredients
- 1 cup = 200 grams risotto rijst – Arborio
- 2 garlic cloves minced
- 1 onion chopped
- 1/4 cup = 50 ml white wine
- 4 1/4 cups = 1 liter vegatable bouillon
- 1/4 cup = 30 grams parmesan cheese
- 2 tsp fresh parsley chopped
- 1/3 cup = 75 grams truffel tapenade
- 2 1/2 cups = 300 grams mixed mushrooms
- 1 tbsp = 2 klontje butter
- pepper and salt to taste
Instructions
- Sauté the onion and garlic in a 1/2 tbsp butter until softened.
- Add the risotto rice and sauté until glazed.
- Add the wine and wait until the rice has absorbed it.
- In a different pan sauté the mushrooms in 1/2 tbsp butter until soft.
- Warm up the vegetable bouillon and to the risotto one soup spoon at a time until absorbed.
- Stir the mixture until you can see that the rice is done, then add the truffle tapenade, parsley, 1/2 tbsp butter (for less calories you can skip the butter) and the parmesan cheese. Stir until the cheese and butter are melted.
- Finish by adding the sautéd mushrooms. Serve right away.
Notes
It is important to eat risotto fresh. You can keep the leftovers for one day when stored in the refrigerator. Serve with arugula, olives , parmesan cheese, tomatoes or other greens. Bon appetit.