Usuba
Risotto with Porcini Mushrooms
Delicate risotto infused with the aroma of porcini mushrooms and thyme. The rice is cooked in mushroom broth to al dente consistency, and butter is stirred in at the end to give the dish a creamy texture. The final touch is truffle oil and Parmesan.
- Total
- 30 min
- Standard serving
- 195.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the porcini mushrooms into large pieces.
- 2
Step 2
Chop the shallot finely.
- 3
Step 3
In a sauté pan, fry the mushrooms in a mixture of butter and vegetable oil until golden brown, so that the moisture evaporates.
- 4
Step 4
Add shallot and thyme. Pour in white wine immediately to prevent the onion from burning.
- 5
Step 5
When the wine has evaporated, add the rice. Lightly fry until the grains become translucent, then pour in the mushroom broth.
- 6
Step 6
Cook for 15 minutes until al dente.
- 7
Step 7
Remove the risotto from heat and add cold butter cut into cubes.
- 8
Step 8
Using a spatula, fold in the butter with upward strokes until it reaches an emulsion consistency.
- 9
Step 9
Spread the risotto onto plates and add truffle oil.
- 10
Step 10
Sprinkle with chopped parsley and thinly shaved parmesan.
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