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Wild Mushroom Risotto with Truffle Oil and Parmesan Crisp
Wild Mushroom Risotto with Truffle Oil and Parmesan Crisp

Wild Mushroom Risotto with Truffle Oil and Parmesan Crisp
A luxurious and creamy risotto featuring seasonal wild mushrooms, enhanced with the earthy aroma of truffle oil and topped with a crispy Parmesan garnish.
Wild Mushroom Risotto with Truffle Oil and Parmesan Crisp
Ingredients:
1
Servings
  • 100
    g
     Arborio rice
  • 150
    g
     Wild mushroom
  • 500
    ml
     Vegetable stock
  • 30
    g
     Parmesan cheese
  • 10
    ml
     Truffle oil
  • 50
    g
     Shallot
  • 2
    clove
     Garlic
  • 15
    ml
     Olive oil
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Wild Mushroom Risotto with Truffle Oil and Parmesan Crisp
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped shallot and minced garlic, sauté until translucent.
  3. Stir in Arborio rice, cook for about 2 minutes until lightly toasted.
  4. Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed.
  5. Continue adding stock and stirring until rice is creamy and al dente, about 20 minutes.
  6. In a separate pan, sauté wild mushrooms until golden brown.
  7. Fold mushrooms into the risotto, season with salt and pepper.
  8. Stir in grated Parmesan cheese and drizzle with truffle oil.
  9. For the Parmesan crisp, spread grated Parmesan on a baking sheet and bake at 200°C for about 5 minutes until golden.
  10. Serve risotto hot, garnished with Parmesan crisp.
Nutrition Per Serving 861 g Per 100g
Energy 803.2 kcal 93 kcal
Protein 26.5 g 3.1 g
Fibre 5 g 0.6 g
Salt 4.5 g 0.5 g
Sugar 6.1 g 0.7 g
Carbohydrates 99.1 g 11.5 g
Fat 35.5 g 4.1 g
  • 100
    g
     Arborio rice
  • 150
    g
     Wild mushroom
  • 500
    ml
     Vegetable stock
  • 30
    g
     Parmesan cheese
  • 10
    ml
     Truffle oil
  • 50
    g
     Shallot
  • 2
    clove
     Garlic
  • 15
    ml
     Olive oil
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped shallot and minced garlic, sauté until translucent.

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

Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed.

Continue adding stock and stirring until rice is creamy and al dente, about 20 minutes.

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

Fold mushrooms into the risotto, season with salt and pepper.

Stir in grated Parmesan cheese and drizzle with truffle oil.

For the Parmesan crisp, spread grated Parmesan on a baking sheet and bake at 200°C for about 5 minutes until golden.

Serve risotto hot, garnished with Parmesan crisp.

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