2020-08-13 / test@t
Risotto with porcini mushrooms and truffle oil from the chef of Burger
- 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
Fry the diced onions over medium heat with the addition of olive oil for 3-5 minutes. Add rice to the onion.
When the rice grains are clear, add white wine. Evaporate wine and add chicken broth. Bring the rice to an aldente consistency, stirring constantly.
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.
Then add rice and onions to the broth. Boil all ingredients.
When the rice is almost ready, remove from heat, add the grated Parmesan and a piece of butter. Stir with a spatula until smooth.
Put the rice in a plate, sprinkle with truffle oil, sprinkle with grated parmesan and parsley.