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Winter Truffle Risotto with Sautéed Wild Mushrooms
Winter Truffle Risotto with Sautéed Wild Mushrooms

Winter Truffle Risotto with Sautéed Wild Mushrooms
A luxurious and creamy risotto infused with the earthy aroma of winter truffles, complemented by sautéed wild mushrooms.
Winter Truffle Risotto with Sautéed Wild Mushrooms
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: 20 minutes
Cooking Time: 40 minutes
Winter Truffle Risotto with Sautéed Wild Mushrooms
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 18-20 minutes.
  6. In a separate pan, heat truffle oil and sauté wild mushrooms until golden brown.
  7. Stir parmesan cheese into the risotto, season with salt and pepper to taste.
  8. Serve risotto topped with sautéed mushrooms and a drizzle of truffle oil.
Nutrition Per Serving 861 g Per 100g
Energy 803.2 kcal 93 kcal
Protein 26.5 g 3.1 g
Fibre 5.5 g 0.6 g
Salt 4.5 g 0.5 g
Sugar 7.6 g 0.9 g
Carbohydrates 99.1 g 11.5 g
Fat 35.4 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 18-20 minutes.

In a separate pan, heat truffle oil and sauté wild mushrooms until golden brown.

Stir parmesan cheese into the risotto, season with salt and pepper to taste.

Serve risotto topped with sautéed mushrooms and a drizzle of truffle oil.

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