Mushroom Risotto With Truffle Dust
2
Vegetarian
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.
