Truffle risotto - Mushroom risotto with truffle
Recipe for the creamiest truffle risotto with mushrooms.Truffle risotto can be served as a starter, main course or side dish.
Servings 4 people
Calories 602kcal
Ingredients
- 350 g risotto rice
- 250 g mushrooms, finely chopped - I use shiitake
- 2 shallots or 1 small onion, finely chopped
- 3 cloves garlic, grated or crushed
- 400 ml dry white wine or Noilly Prat
- 900 ml stock, chicken or vegetable
- 150 g Parmesan, finely grated
- Olive oil
- Truffle oil
- Salt and pepper
- Fresh truffle for the top
Instructions
- Heat the oil in a frying pan or saucepan and fry the mushrooms until they are golden and all the liquid they release has cooked off.
- Add the onion and garlic and fry for a couple of minutes more, until the onion is translucent.
- Add the rice and stir it well around the pan. Fry for a couple of minutes until the grains turn translucent. Season with freshly ground pepper.Add a little more oil if needed.
- Pour in the white wine and let it reduce until absorbed.
- Then add the stock gradually, a little at a time, - stirring the risotto as you go.Cook the risotto over a low to medium heat, taking care it does not catch on the bottom.The risotto is ready after about 20 minutes, - depending on how you like the rice.
- While the risotto is still al dente, stir in the Parmesan until it melts.Let the rice continue cooking until it is just as you like it, adjusting the consistency with more stock if needed.Risotto should be soft and creamy.
- Season to taste with truffle oil, salt and freshly ground pepper.
- Serve the risotto topped with plenty of freshly grated truffle and, if you like, a drizzle of mild olive oil.
Nutrition
Calories: 602kcal | Carbohydrates: 83g | Protein: 24g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 1452mg | Potassium: 567mg | Fiber: 5g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 484mg | Iron: 5mg