Risotto with mushrooms and truffle oil
4 servings
45 minutes
From the chef of Burger & Pizzetta.
Calories484.6kcal
Proteins14.8grams
Fats24.2grams
Carbohydrates48.9grams
Arborio rice
240
g
Porcini mushrooms
240
g
Butter
80
g
Chicken broth
300
ml
White wine
80
ml
Onion
80
g
Truffle oil
8
ml
Parsley
4
g
Sea salt
4
g
1
Sauté diced onion in olive oil over medium heat for 3-5 minutes. Add rice to the onion.
- 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.
- 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.
- Porcini 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.
- Parmesan (Parmigiano Reggiano): 80 g
- Butter: 80 g
5
Place the rice on a plate, drizzle with truffle oil, and sprinkle with grated Parmesan and parsley.
- Truffle oil: 8 ml
- Parmesan (Parmigiano Reggiano): 80 g
- Parsley: 4 g
