Risotto with Wild Mushrooms and Truffle
vxdaCreamy risotto with aromatic wild mushrooms, flavored with truffle oil, and sprinkled with Parmesan cheese. An elegant dish that will delight every guest with its refined taste.
Ingredients
- 300 g arborio rice
- 30 g dried wild mushroom
- 250 g mushroom
- 1 pcs onion
- 2 pcs garlic
- 1 ¼ l vegetable broth
- 150 ml dry white wine
- 3 tbsp olive oil
- 30 g butter
- 80 g parmesan cheese
- 1 tbsp truffle oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Soak the dried wild mushrooms in warm water for 15 minutes, then drain and chop. Reserve the soaking liquid.
- 2
In a large pan, heat the olive oil and sauté the chopped onion until softened. Add the garlic and cook for a minute.
- 3
Add the chopped fresh mushrooms and sauté over medium heat for 5 minutes until browned.
- 4
Add the Arborio rice and sauté for 2-3 minutes, stirring, until the grains are translucent.
- 5
Pour in the white wine and cook, stirring, until the wine is absorbed.
- 6
Heat the broth in a separate saucepan. Add the warm broth one ladle at a time, stirring constantly, until the rice absorbs the liquid. Repeat for 25-30 minutes.
- 7
Add the soaked wild mushrooms along with the soaking liquid during the last 10 minutes of cooking.
- 8
When the rice is al dente, remove from the heat. Stir in the butter, Parmesan cheese, and truffle oil.
- 9
Season with salt and pepper. Serve immediately, sprinkled with additional Parmesan cheese.