Risotto with Truffle Paste, White Wine, and Oyster Mushrooms
Risotto • Italian
Description
Risotto with truffle paste, white wine, and oyster mushrooms
Ingredients
- Arborio rice 10 oz
- Chicken Broth 0 qt
- Oyster Mushrooms 10 oz
- Truffle Paste 2 tablespoons
- Parmesan Cheese 5 oz
- Young Spinach "Belaya Dacha" 5 oz
- White Part of Leek 1 head
- Garlic 2 cloves
- Olive Oil to taste
- Dry White Wine to taste
Step-by-Step Guide
Step 1
Heat oil in a pan, sauté the leek, garlic, and rice, stirring. When the rice becomes somewhat translucent, add the white wine and let it evaporate. Then start gradually adding the broth, stirring until it is absorbed by the rice. When the rice becomes dry, add more broth and stir. Continue adding broth until the rice is almost fully cooked.
Step 2
Sauté the mushrooms in a pan until cooked.
Step 3
When the risotto is almost ready, add the sautéed mushrooms and truffle paste. Continue cooking until the risotto is al dente — about another 10 minutes.
Step 4
When serving, add spinach and Parmesan cheese: stir and immediately plate to prevent the spinach from wilting.
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