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Risotto with truffle oil, garlic and parsley mixed mushrooms

A little trip through Italie, with truffle flavors.

Note

Be carefull with the truffle oil because it's really strong, but it's also expensive.

Ingredients

Recipe for 4 persons

For the risotto

250 Gr

Arborio rice

1 Unit(s)

White onion

4 Sprig(s)

Thyme

200 Ml

White wine

1 Liter(s)

Vegetable stock

100 Gr

Parmigiano reggiano

50 Ml

Cream 35%

30 Ml

Truffle oil

For the mushrooms

100 Gr

Button mushrooms

100 Gr

Shiitake

2 Unit(s)

Portobello mushroom

6 Sprig(s)

Parsley

2 Unit(s)

Garlic

Topping

20 Gr

Fresh truffle

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.

Cut the truffles into fine shavings.
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.