Truffle Mushroom Risotto Recipe
Local Mushrooms, Seasonal Vegetables, Hemp Milk, Nutritional Yeast, Cauliflower Puree, Fresh Truffle
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower Puree
In a pot, steam the cauliflower florets until tender. Blend with a splash of hemp milk until smooth and set aside.
- 2
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the mushrooms and seasonal vegetables, cooking until softened.
- 3
Toast the Arborio Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is slightly translucent.
- 4
Add Hemp Milk Gradually
Begin adding the hemp milk, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish the Risotto
Stir in the nutritional yeast, prepared cauliflower puree, salt, and black pepper. Mix until well combined.
- 6
Serve
Spoon the risotto into bowls and garnish with thinly shaved fresh truffles. Serve immediately.
