Wild Mushroom Risotto with Truffle Oil
85% автентично · Italian
An elevated mushroom risotto featuring a mix of wild mushrooms and a drizzle of truffle oil for an intensely aromatic and luxurious dish.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Arborio rice300g
- Assorted wild mushrooms (e.g., porcini, chanterelles, morels)400g
- Shallots2
- Garlic2 cloves
- Dry white wine150ml
- Mushroom or vegetable broth1 liter
- Parmesan cheese, grated80g
- Butter50g
- Olive oil2 tbsp
- Truffle oil1 tsp
- Fresh thyme1 sprig
- Microgreens or parsley, for garnishsmall bunch
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Finely chop shallots and garlic.
- 2
Clean and slice wild mushrooms. Reserve a few choice pieces for garnish if desired.
- 3
Heat broth in a separate pot and keep warm. Add thyme sprig to the broth.
- 4
In a large pan, heat olive oil and 1 tbsp butter over medium heat. Sauté shallots until softened, about 3-4 minutes.
- 5
Add garlic and cook for 1 minute.
- 6
Add wild mushrooms and cook until tender and slightly browned, about 6-8 minutes.
- 7
Add Arborio rice and toast for 1-2 minutes.
- 8
Pour in white wine and stir until absorbed.
- 9
Add warm broth, one ladleful at a time, stirring until absorbed. Continue for about 18-20 minutes until rice is creamy and al dente.
- 10
Remove from heat. Stir in remaining butter, Parmesan cheese, and truffle oil. Season with salt and pepper.
- 11
Garnish with microgreens or parsley and serve immediately.
