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2 tablespoons olive oil, divided
1 tablespoon unsalted butter
5 to 6 shiitake mushrooms, sliced
2 cloves garlic
1 teaspoon Tuscanini Minced Truffle
2 to 3 shallots, finely diced
1 tablespoon Tuscanini Truffle Salt
pepper
1 cup arborio rice
1/4 cup Baron Herzog Chenin Blanc or other dry white wine
4 to 4 and 1/2 cups vegetable broth
1/4 cup Parmesan cheese, and extra to serve
2 tablespoons chopped parsley, to finish
2 tablespoons truffle oil, to finish
sprinkle of Tuscanini Sliced Truffles, to finish
Add butter and one tablespoon olive oil to a pot. Once the butter has melted, add shiitake mushrooms. Cook for about eight minutes over medium heat, until the mushrooms are tender and a little browned. Add garlic, cook for another two minutes. Turn the heat off, sprinkle with truffle salt, and transfer to a bowl.
In that same pot, add the other tablespoon of olive oil.
Add shallots, lightly season with truffle salt and pepper, and sauté for a few minutes until they start to soften and turn translucent. Add one teaspoon Tuscanini minced truffle. Sauté for a few minutes.
Add the arborio rice and a little more truffle salt and toast lightly for two to three minutes.
Then add the white wine and cook until the alcohol evaporates, about two minutes.
Start adding the warm broth. Add one ladle at a time, stirring the rice with a wooden spoon in between each ladle. Go slow and keep it on a lower flame – it takes a little time for the rice to release its starches. Patience is key.
After about 15 to 20 minutes of ladling broth in and stirring continuously, you should have added about four cups of liquid to the pot and your rice should be al dente. Add the mushrooms back into your risotto along with chopped parsley, and parmesan cheese. Drizzle over the truffle oil and give it a good stir.
To serve, ladle into a round shallow dish, sprinkle with some fresh chopped chives, sliced truffle, and micro greens.
Sponsored by Tuscanini
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