Mushroom Risotto With Truffle Dust
2
Creamy arborio rice simmered with mushrooms and truffle oil, enriched with Parmesan and finished with a sprinkle of truffle dust. This epitome of gourmet simplicity.
Ingredients
150g Arborio Rice
150g Mushrooms
1 litre of vegetable stock
100ml White wine
1 shallot, finely diced
1 garlic clove, finely diced
50g parmesan, grated
1 tbsp TruffleHunter Black Truffle Oil
1 tsp of fresh thyme, finely chopped
1 tsp of TruffleHunter Truffle Dust
Pinch of salt and pepper
Directions
Finely chop your mushrooms and add to a pan with truffle oil, shallot, thyme and garlic.
Cook for 4-5 minutes until soft and then add in your rice. Stir for 2 minutes and then add in your white wine. Reduce for a further 2-3 minutes and then start adding your veg stock, one ladle at a time.
Keep stirring and adding stock until the risotto is lovely and creamy. Add half the Parmesan and once the rice is cooked, after approximately 15-20 minutes cooking, serve with a generous grating of Parmesan.
Finish this rustic dish with a generous dusting of Truffle Dust.
