Truffle risotto is a delight at any time of year!
- Servings: 4
- Preparation time: 10 min.
- Cooking time: 20 min.
Ingredients
- 400 g risotto rice
- 200 g oyster or porcini mushrooms
- 1 liter vegetable broth
- 40 g Parmesan
- 40 g Pecorino
- 1 onion
- 2-3 tablespoons truffle oil
- 2 bay leaves
- 1 pinch salt
- 1 pinch pepper
Preparation
- Finely chop the onion and sauté in butter in a pot until translucent
- Add the cleaned and chopped mushrooms, sauté briefly, and add the rice
- Place bay leaves in the rice and gradually add vegetable broth while stirring constantly (let the broth evaporate before adding the next splash)
- As soon as the rice is al dente, remove the pot from the heat and stir in the grated cheese and truffle oil
- Season with salt and pepper to taste and serve as quickly as possible
- Enjoy!
