Risotto with mushrooms and truffle
Bring the exquisite taste of the forest to your table with this creamy mushroom and truffle risotto, a delightful and comforting dish perfect for any occasion. Ready in just 50 minutes, this vegetarian and gluten-free truffle risotto recipe is surprisingly easy to make at home. Get ready to savor every spoonful of this classic risotto with mushrooms!
Dietary Information
Servings:
- 1
To prepare the mushroom and truffle risotto, first start by cleaning the mushrooms: remove the end of the stem of the porcini mushrooms 1. Clean them with a damp cloth 2 and slice them 3.
- 2
Put the butter and a clove of garlic in its skin in a pan. When the butter has melted, add the porcini mushrooms 4 and cook for 5 minutes over high heat. Once they have become tender, season with salt 5 and pepper 6.
- 3
Finely chop an onion and set aside 7. Melt the butter in a pot, add the onion and sauté for a few minutes 8. Add the rice 9.
- 4
Season with salt 10 and toast for a few minutes. Pour in the white wine 11 and let all the alcohol evaporate. Wet with vegetable broth 12 and cook.
- 5
When 5 minutes are left until the end of cooking, add the mushrooms 13 and finish cooking. Add the chopped parsley, butter 14 and Parmesan 15.
- 6
Turn off the heat, close with a lid and let the butter melt for a few minutes. Stir and plate 16. Complete with a few slices of fresh black truffle 17. The mushroom and truffle risotto is ready to be enjoyed 18.
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