We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Mushroom and Truffle Risotto with Saffron
Exotic Mushroom and Truffle Risotto with Saffron

Exotic Mushroom and Truffle Risotto with Saffron
A luxurious and aromatic risotto featuring exotic mushrooms, truffle oil, and saffron, offering a rich and complex flavor profile.
Exotic Mushroom and Truffle Risotto with Saffron
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 200
    g
     exotic mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 0.5
    g
     saffron
  • 50
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 20
    ml
     olive oil
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Exotic Mushroom and Truffle Risotto with Saffron
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Stir in arborio rice, cook for about 2 minutes until lightly toasted.
  4. Add saffron threads and a ladle of vegetable stock, stir continuously.
  5. Once absorbed, add more stock, one ladle at a time, stirring constantly.
  6. In a separate pan, sauté exotic mushrooms until golden brown.
  7. When rice is al dente, stir in mushrooms and grated parmesan cheese.
  8. Drizzle with truffle oil, season with salt and pepper to taste.
  9. Serve immediately, garnished with additional parmesan if desired.
Nutrition Per Serving 1037 g Per 100g
Energy 1125.2 kcal 109 kcal
Protein 40.8 g 3.9 g
Fibre 5.6 g 0.5 g
Salt 5.8 g 0.6 g
Sugar 4.5 g 0.4 g
Carbohydrates 139.4 g 13.4 g
Fat 46.2 g 4.5 g
  • 150
    g
     arborio rice
  • 200
    g
     exotic mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 0.5
    g
     saffron
  • 50
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 20
    ml
     olive oil
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in arborio rice, cook for about 2 minutes until lightly toasted.

Add saffron threads and a ladle of vegetable stock, stir continuously.

Once absorbed, add more stock, one ladle at a time, stirring constantly.

In a separate pan, sauté exotic mushrooms until golden brown.

When rice is al dente, stir in mushrooms and grated parmesan cheese.

Drizzle with truffle oil, season with salt and pepper to taste.

Serve immediately, garnished with additional parmesan if desired.

Contact About
Privacy Policy Terms of Service Sitemap