Risotto with Porcini Mushrooms and Truffle Paste
Risotto • Italian
Description
Risotto with Porcini Mushrooms and Truffle Paste
Ingredients
- Porcini Mushrooms 5 oz
- Black Bean Paste 0 oz
- Carnaroli Rice 5 oz
- Pickled Chanterelles 5 oz
- Shallot 0 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Parmesan Cheese 0 oz
- Salt to taste
- Parsley 0 oz
- Dry White Wine 0 fl oz
- Mushroom seasoning 5 fl oz
Step-by-Step Guide
Step 1
Chop the mushrooms and sauté them in a heated pan with olive oil. Set aside.
Step 2
In a small pot or metal saucepan, place half of the butter and sauté the finely diced shallot onion until golden.
Step 3
Add the rice to the pot with the onion and sauté until the rice becomes slightly translucent, then pour in the wine and let it evaporate.
Step 4
After the wine has evaporated, gradually add the broth.
Step 5
Then add the mushrooms and continue cooking.
Step 6
2–3 minutes before it's done, add the remaining butter, Parmesan, and truffle paste. Adjust to taste. Add salt if needed and sprinkle with chopped parsley.
Step 7
Plate the risotto. When serving, gently tap the bottom of the plate with your palm to create waves in the risotto.
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