This Risotto’s No Truffle At All

Ingredients

  • 1 cup arborio rice, boiled in stock
  • 250g mushrooms, sliced
  • 2 tbsp butter
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 1/4 cup white wine
  • 2 tbsp truffle oil
  • 1 tbsp parmesan truffle cream
  • 1/2 cup parmesan cheese
  • 3/4 cup heavy cream
  • 1 tbsp chopped parsley
  • Fresh black truffle (or truffle slices in oil)

Instructions

  1. Heat a pan on medium heat. Add 1 tbsp of butter. Add your mushrooms and cook for 5-7 minutes, or until cooked through. Remove from pan and set aside.
  2. Add the remaining 1 tbsp of butter and 1 tsp of olive oil to the pan on medium. Add your onion and cook for 3-4 minutes. Add garlic and cook for another 1-2 minutes.
  3. Deglaze the pan with white wine and cook the wine until evaporated.
  4. Add the boiled arborio rice, cooked mushroom, truffle oil, and fresh cream and cook through for a few minutes until the cream is absorbed.
  5. Add the parmesan cheese, truffle cream, and chopped parsley and stir until completely mixed through and combined.
  6. Remove from heat and place it in a bowl. Add your fresh truffle over the risotto and thank us later for this super quick risotto recipe.