Skip to content
Menu
Triple Mushroom Truffle Risotto
Danie główne

Triple Mushroom Truffle Risotto

45 minPorcje: 4Nutri-Score C€€€
od @yarindanieli30 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • risotto riceProdukty zbożowe320 g
  • cremini mushrooms (sliced)Warzywa i owoce200 g
  • shiitake mushrooms (stems removed, sliced)Warzywa i owoce150 g
  • oyster mushrooms (torn)Warzywa i owoce150 g
  • dried porcini mushrooms (rehydrated in warm water)Warzywa i owoce20 g
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia30 ml
  • butter (divided)Nabiał50 g
  • dry white wineNapoje120 ml
  • vegetable stock (kept hot)Spiżarnia1,2 litry
  • parmesan (finely grated)Nabiał80 g
  • truffle oilSpiżarnia15 ml
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

473kcal

Węglowodany
71 g
Białko
12 g
Tłuszcz
16 g
Dostosuj przybory

czego użyjesz

Przybory

  • Rondel
  • Patelnia głęboka
  • Garnek
  • Chochla
  • Tarka

krok po kroku

Przygotowanie

  1. Warm the stock

    • Bring the vegetable stock to a gentle simmer in a saucepan.
    • Keep it hot over low heat throughout cooking.
    Krok 1

  2. Sauté the mushrooms

    • Heat the olive oil in a sauté pan over medium-high heat.
    • Sear the cremini, shiitake and oyster mushrooms until golden and their moisture has evaporated.
    • Season with salt and pepper, then set aside.
    Krok 2

  3. Sweat the aromatics

    • Melt half the butter in a stockpot over medium heat.
    • Cook the onion until soft and translucent.
    • Add the garlic and the rehydrated porcini and cook until fragrant.
    Krok 3

  4. Toast the rice

    • Add the rice and stir to coat it in the fat.
    • Toast until the grains are glossy and the edges turn translucent.
    Krok 4

  5. Deglaze with wine

    • Pour in the white wine and stir until it has almost fully evaporated.
    Krok 5

  6. Cook the risotto

    • Add the hot stock one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next.
    • Continue until the rice is al dente and the texture is creamy.
    Krok 6

  7. Finish and serve

    • Stir in the sautéed mushrooms and the remaining butter.
    • Fold in the grated parmesan until melted and creamy.
    • Drizzle with truffle oil, adjust the seasoning and serve immediately.
    Krok 7
Pobierz Mezze