Triple Mushroom Truffle Risotto
Directions
- 1Clean and slice the mushrooms.
- 2Sauté the mushrooms with thyme in a pan, then add salt and pepper.
- 3Finely chop the red onion.
- 4Sauté the chopped red onion in a pan.
- 5Add risotto rice to the pan and cook.
- 6Add the white wine to the rice and mix well.
- 7Add the sautéed mushrooms to the rice mixture.
- 8Stir in the butter.
- 9Grate the parmesan cheese and add to the risotto.
- 10Mix well until creamy.
- 11Serve the risotto and garnish with parsley and more parmesan cheese.
Ingredients
- 250 g mushrooms
- 1 red onion
- 2 cloves garlic
- 1 sprig thyme
- 1 pinch salt
- 1 pinch black pepper
- 1 cup risotto rice
- 1 cup white wine
- 25 g butter
- 50 g parmesan cheese
- 1 handful parsley
Equipment
knifecutting boardfrying panwooden spoongraterbottle opener
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