Truffle Mushroom Risotto recipe - ingredients, nutrition and when to eat it
Rice is gently cooked with mushrooms and finished with truffle oil and cheese in this risotto.
Rice is gently cooked with mushrooms and finished with truffle oil and cheese in this risotto. Its fragrant, nutty flavor is lovely for an unhurried lunch or a cozy fall dinner.
Western · 35 minutes to cook
Tips: Add the liquid gradually rather than all at once so the rice releases starch and develops a creamy texture.
Tips: Truffle oil can lose its aroma when heated for too long, so add it after turning off the heat.
Tips: Sauté plenty of mushrooms until their moisture evaporates for a deeper aroma and more distinct texture.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Mushrooms — 1 handful
- Onion — 0.3 pc
- Butter — 10 g
- White wine — 2 Tbsp
- Water — 1 cup
- Parmesan cheese — 1.5 Tbsp
- Truffle oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.3 g