Risotto with aroma mushrooms and truffle

Risotto with aroma mushrooms and truffle tastes absolutely delicious, either as a lunch dish or for dinner. If you want this as a vegetarian dish, you can replace the chicken stock with vegetable stock (possibly water and funds (vegetable broth).

2 tablespoons olive oil

1 finely chopped onion

1 pk sliced aroma mushrooms

300 g arborioris (risottoris)

4 dl white wine

8 dl hot chicken stock (or water and stock, possibly water and bouillon cubes)

20 g butter

50 g finely grated parmesan

1 glass truffle

Slightly finely chopped parsley

Heat a thick-bottomed saucepan and add oil. Fry the mushrooms and onion until the onion is soft and shiny. Add the rice and let it simmer for a few minutes. Add the wine and cook until all the wine is absorbed, stirring regularly.

Bring the stock to a boil in a separate saucepan and keep it warm. Pour a ladle of the hot stock over the rice. Continue stirring and shaking the pan while the risotto cooks. Add more power when most of it is absorbed in the pan and keep spewing until you've used up the power. Stir extra well towards the end of the cooking time. When the risotto has acquired the perfect consistency, butter and Parmesan are added. Season with a little salt and pepper. Properly cooked risotto should be creamy and viscous (like a porridge), and glide easily over the plate. The risotto will thicken if left standing. Add truffle and parsley just before serving. Serve risotto with aroma mushrooms and truffle with a little Parmesan, which can be planed over when serving.

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