Triple Mushroom Truffle Risotto

20 mins
Serves 1
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Directions

  1. 1Clean and slice the mushrooms.
  2. 2Clean and slice the mushrooms.
  3. 3Clean and slice the mushrooms.
  4. 4Sauté the mushrooms with thyme in a pan, then add salt and pepper.
  5. 5Sauté the mushrooms with thyme in a pan, then add salt and pepper.
  6. 6Sauté the mushrooms with thyme in a pan, then add salt and pepper.
  7. 7Finely chop the red onion.
  8. 8Finely chop the red onion.
  9. 9Finely chop the red onion.
  10. 10Sauté the chopped red onion in a pan.
  11. 11Sauté the chopped red onion in a pan.
  12. 12Sauté the chopped red onion in a pan.
  13. 13Add risotto rice to the pan and cook.
  14. 14Add risotto rice to the pan and cook.
  15. 15Add risotto rice to the pan and cook.
  16. 16Add the white wine to the rice and mix well.
  17. 17Add the white wine to the rice and mix well.
  18. 18Add the white wine to the rice and mix well.
  19. 19Add the sautéed mushrooms to the rice mixture.
  20. 20Add the sautéed mushrooms to the rice mixture.
  21. 21Add the sautéed mushrooms to the rice mixture.
  22. 22Stir in the butter.
  23. 23Stir in the butter.
  24. 24Stir in the butter.
  25. 25Grate the parmesan cheese and add to the risotto.
  26. 26Grate the parmesan cheese and add to the risotto.
  27. 27Grate the parmesan cheese and add to the risotto.
  28. 28Mix well until creamy.
  29. 29Mix well until creamy.
  30. 30Mix well until creamy.
  31. 31Serve the risotto and garnish with parsley and more parmesan cheese.
  32. 32Serve the risotto and garnish with parsley and more parmesan cheese.
  33. 33Serve the risotto and garnish with parsley and more parmesan cheese.

Ingredients

  • 250 g mushrooms
  • 250 g mushrooms
  • 250 g mushrooms
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 cup risotto rice
  • 1 cup risotto rice
  • 1 cup risotto rice
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 25 g butter
  • 25 g butter
  • 25 g butter
  • 50 g parmesan cheese
  • 50 g parmesan cheese
  • 50 g parmesan cheese
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

knifecutting boardfrying panwooden spoongraterbottle opener