Risotto with truffle oil, garlic and parsley mixed mushrooms
Mains, Risotto, Pasta and Rice
A little trip through Italie, with truffle flavors.
IngredientsRecipe for 4 persons
For the risotto
For the mushrooms
- Olive oil
- Salt and pepper
Preparation time: 45 min
- For the preparation
Chop the parsley, the garlic and the tyme, ciseler the onions. Brush the mushrooms and minced it. Warm the vegetable broth. Shred the parmiggiano.
- For the risotto
In a pan with oliv oil, swet the onions with the tyme, add the rice and roll it in the oil. Add the white wine, cook it on medium heat until the wine is totally evaporate, cover the rice with the broth and cook until it's totally absorbed, repeat it until the rice is cooked. Lay it on a baking tray and reserve.
- For the mushrooms
In a pan with oliv oil, sweat the garlic, add the mushrooms and cook it for 4 to 6 minutes, take it off and put the parsley.
- For the platting
In a pan, put a table spoon of butter, warm the risotto, add the cream and the parmiggiano, salt and pepper. In a bowl plate, put the risotto, garnish with the mushrooms, and finish it with a light drizzle of truffle oil.
Be carefull with the truffle oil because it's really strong, but it's also expensive.