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Articles
2020-08-13 / test@t

Risotto with porcini mushrooms and truffle oil from the chef of Burger

Risotto with porcini mushrooms and truffle oil from the chef of Burger
Ingredients
  • arborio rice 240 g
  • porcini mushrooms 240 g
  • butter 80 g
  • chicken broth 300 ml
  • white wine 80 ml
  • onions 80 g
  • truffle oil 8 g
  • parmesan 80 g
  • parsley 4 g
  • sea salt 4 g
  • freshly ground black pepper 2 g

STEP-BY-STEP COOKING RECIPE

Step 1
Fry the diced onions over medium heat with the addition of olive oil for 3-5 minutes. Add rice to the onion.
Step 2
When the rice grains are clear, add white wine. Evaporate wine and add chicken broth. Bring the rice to an aldente consistency, stirring constantly.
Step 3
Cut the pre-treated porcini mushrooms into cubes. Fry the mushrooms in a saucepan with a thick bottom, add the broth and boil the mushrooms for 3-4 minutes over low heat.
Step 4
Then add rice and onions to the broth. Boil all ingredients.
Step 5
When the rice is almost ready, remove from heat, add the grated Parmesan and a piece of butter. Stir with a spatula until smooth.
Step 6
Put the rice in a plate, sprinkle with truffle oil, sprinkle with grated parmesan and parsley.
Preparation time
15m
Cooking time
45m
Servings
4
Catalog

Tags

White mushrooms, Rizotto, truffle oil,

Categories

Side Dishes, Stuffed Mushroom Recipes, Rice Side Dish Recipes, Mediterranean Diet Recipes,
See more