Mushrooms and dry tomato express risotto, parmesan shavings and truffle oil

Salted, Cheese, Vegetables and Fruits, Risotto, Pasta and Rice

Delicious Italian flavors with a hint of white truffle oil.


Recipe for 4 persons

For the risotto

250 Gr
Arborio rice
6 Sprig(s)
1 Unit(s)
White onion
100 Gr
Parmigiano reggiano
200 Ml
White wine
2 Liter(s)
Vegetable stock

8 Unit(s)
Sundried tomatoes

For the mushrooms

100 Gr
Button mushrooms
2 Unit(s)
Portobello mushroom
10 Sprig(s)
2 Unit(s)


4 Tsp
Truffle oil

Preparation time: 30 min

  • Mise en place

    In a pot, bring the broth to a boil, add your rice and cook 7 minutes. Once the rice has been pre-cooked, drain it, carefully keeping the broth. Spread the rice on a large tray or plate to stop the cooking. Chop the thyme, garlic and parsley. Thinly slice the onion as well as the mushrooms.

    Make a few Parmesan shavings and grate the rest.

    Chop the tomatoes.

  • Preparation for the risotto

    In a pan with olive oil, sweat the onion until it is soft and translucent, add the thyme. Follow with the rice and the white wine and cook until it has absorbed completly. Cover with the broth (the cooking liquid of the rice) and cook until all the liquid is absorbed. Repeat the last step until the rice is cooked al dente. While cooking your risotto, in a hot pan with olive oil, cook garlic with mushrooms and cook 4-6 minutes until the mushrooms are browned and cooked. Add the dry tomatos to warm through. Remove from heat and add the parsley.

    Add a spoon of butter and grated cheese before serving.

  • To serve

    In a bowl, put two tablespoons of beautiful risotto, garnished with mushrooms and the dry tomatoes, parmesan shavings  and a white truffle oil drizzle.

The risotto is the kind of dish that you can make endless variations upon, so don't be scared and try different substitutions you will suprise yourself.

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