Ingredients:
1 cup Arborio rice
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
300g fresh mushrooms (such as button, shiitake, or portobello), sliced
1/4 cup dry white wine
4 cups hot chicken or vegetable broth
2 tablespoons of Great Southern Truffles Truffle & Spice product (adjust to taste)
Salt and black pepper to taste
1 teaspoon fresh thyme (or dried)
Grated Parmesan cheese to taste
Fresh basil or parsley for garnish (optional)
Optional: A few drizzles of Great Southern Truffles Extra Virgin Infused Oil for extra flavor
Instructions:
Sauté the mushrooms:
In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the sliced mushrooms and sauté until they are golden and have released their moisture. This should take about 5-7 minutes.
Remove the mushrooms from the pan and set them aside.
Prepare the risotto:
In the same pan, add the remaining butter and olive oil.
Sauté the chopped onion and minced garlic until soft and translucent, about 2-3 minutes.
Add the Arborio rice and stir to coat the rice with the butter and oil.
Deglaze with wine:
Pour in the white wine and stir until it is absorbed by the rice.
Add the broth:
Start adding the hot broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Repeat this process until the rice is al dente and creamy, about 18-20 minutes.
Finish the risotto:
When the risotto is almost ready, add the sautéed mushrooms back into the pan.
Stir in the Truffle & Spice product and fresh thyme.
Season with salt and black pepper to taste.
Optional: For an extra depth of flavor, drizzle in a few drops of Great Southern Truffles Infused Oil.
Serve:
Top with grated Parmesan cheese and garnish with fresh basil or parsley if desired.
The optional Great Southern Truffles Infused Oil will enhance the truffle flavor even further, giving your risotto a rich, aromatic finish. Enjoy!
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