Risotto with truffle
Risotto with truffle and chestnut mushrooms, this is good!
Ingredients
- 2 tbs olive oil
- 3 dl rice Carnaroli or Arborio
- 250 g chestnut mushroom
- 2 ms truffle finely grated
- 2 dl white wine I use sauvignon blanc from the Rhone Valley
- 1 l chicken broth
- 1 banana shallots finely chopped
- 1 dl parmesan finely grated
- 50 g butter to taste
- salt and pepper to taste
Instructions
- Pour olive oil into a large pan or saucepan.
- Heat the broth in a separate pot.
- Fry the onion soft and shiny.
- Add the rice and let it cook until the rice grains are shiny.
- Add wine, from now on it is important to stir constantly, lower the heat.
- Add broth, a little at a time while stirring constantly.
- Taste the rice, when it has some chewing resistance it's time for the next step.
- Add parmesan and stir, making sure the risotto is not to dry.
- Add truffle.
- Add the mushrooms
- Finish with butter, I use a a lot.
- Season with salt and pepper.
- Place the risotto on a plate and shake it gently so that the risotto is evenly distributed on the plate.
- Garnish with fine slices of truffle and aroma mushrooms.
Nutrition
Calories: 443kcalCarbohydrates: 67gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 1329mgPotassium: 655mgFiber: 3gSugar: 2gVitamin A: 201IUVitamin C: 18mgCalcium: 333mgIron: 5mg
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