Risotto with mushrooms and truffle oil

4 servings

45 minutes

From the chef of Burger & Pizzetta.

Energy value per serving

• Calories: 484.6
• Proteins: 14.8g
• Fats: 24.2g
• Carbohydrates: 48.9g

Ingredients

• Arborio rice: 240 g
• White mushrooms: 240 g
• Butter: 80 g
• Chicken broth: 300 ml
• White wine: 80 ml
• Onion: 80 g
• Truffle oil: 8 ml
• Parmesan cheese: 80 g
• Parsley: 4 g
• Sea salt: 4 g
• Freshly ground black pepper: 4 g

Cooking steps

1. Sauté diced onion in olive oil over medium heat for 3-5 minutes. Add rice to the onion.

   Required ingredients:

   • Onion: 80 g
   • Arborio rice: 240 g

2. When the rice grains become transparent, add white wine. Evaporate the wine and add chicken broth. Cook the rice to al dente consistency, stirring constantly.

   Required ingredients:

   • White wine: 80 ml
   • Chicken broth: 300 ml

3. Cut the pre-processed white mushrooms into cubes. Sauté the mushrooms in a thick-bottomed pan, add broth, and simmer for 3-4 minutes on low heat. Then add rice and onion to the broth. Cook all the ingredients.

   Required ingredients:

   • White mushrooms: 240 g
   • Chicken broth: 300 ml

4. When the rice is almost ready, remove from heat, add grated parmesan and a piece of butter. Stir with a spatula until smooth.

   Required ingredients:

   • Parmesan cheese: 80 g
   • Butter: 80 g

5. Place the rice on a plate, drizzle with truffle oil, and sprinkle with grated Parmesan and parsley.

   Required ingredients:

   • Truffle oil: 8 ml
   • Parmesan cheese: 80 g
   • Parsley: 4 g