Mushroom Risotto Recipe
Acquerello rice, mushroom medley, white truffle oil, parmesan crisps & port reduction
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat to keep it warm.
- 2
Sauté the Aromatics
In a large skillet or pot, melt the butter over medium heat. Add the chopped shallots and sauté for 2-3 minutes until they become translucent. Add the minced garlic and sauté for an additional 1 minute.
- 3
Cook the Mushrooms
Add the mushroom medley to the skillet and cook for about 5-7 minutes until they soften and release their moisture. Season with salt and black pepper.
- 4
Toast the Rice
Stir in the Acquerello rice and cook for 2 minutes, allowing it to absorb the flavors.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice is cooked, remove from heat and stir in the grated parmesan cheese and white truffle oil. Adjust seasoning with salt and pepper if needed.
- 7
Serve
Plate the risotto and garnish with additional parmesan cheese, a drizzle of white truffle oil, and serve immediately.