Forest Mushroom Risotto with Truffle Oil (Rižoto s gljivama i tartufima)
85% autentično · Italian-Fusion
An elevated mushroom risotto featuring a mix of wild forest mushrooms and a hint of luxurious truffle oil for an aromatic and decadent finish.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Arborio or Carnaroli rice300g
- Mixed wild mushrooms (e.g., porcini, chanterelles, morels)400g
- Shallots2
- Garlic2 cloves
- Dry white wine150ml
- Mushroom or vegetable broth1 liter
- Parmesan cheese, grated60g
- Butter60g
- Olive oil2 tbsp
- Truffle oil1 tsp
- Fresh thyme1 sprig
- Saltto taste
- Black pepperto taste
Koraci
- 1
Clean and slice the wild mushrooms. Finely chop shallots and garlic. Chop fresh thyme leaves.
- 2
Heat olive oil and 30g butter in a large pan over medium-high heat. Sauté mushrooms with thyme until golden brown. Remove mushrooms and set aside.
- 3
In the same pan, melt the remaining 30g butter. Sauté shallots until softened, then add garlic and cook for 1 minute.
- 4
Add Arborio rice and toast for 1-2 minutes, stirring constantly.
- 5
Pour in the white wine and stir until evaporated.
- 6
Add warm broth one ladleful at a time, stirring continuously until absorbed. Cook for about 18-20 minutes until rice is creamy and al dente.
- 7
Stir in the grated Parmesan cheese and the cooked mushrooms. Season with salt and pepper.
- 8
Drizzle with truffle oil just before serving. Let rest for 2 minutes.
