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Risotto with truffle oil

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Ingredients for 4 servings:

  • 400 g rice
  • 60 g butter
  • 1 onion(s), finely diced
  • 200 g porcini mushrooms, cleaned and sliced
  • 1 liter beef broth, hot
  • 1 bay leaf
  • 2 tbsp truffle oil
  • 60 g Parmesan, freshly grated
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Fry the onions in butter until translucent, add the mushrooms, and sauté for 2 minutes. Then add the rice, fry for a while, add the bay leaf, and pour in a little hot stock. Don’t forget to stir. Once the stock has evaporated, add more stock until the rice is al dente. Remove from the heat, add the Parmesan cheese and truffle oil, mix well, and serve immediately. Season with salt and pepper. Mushrooms can also be used instead of porcini mushrooms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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