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| RISOTTO VIALONE NANO CON PORCINI E OLIO DI TARTUFO BIANCO |
| Quantity : 2 servings |
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| Ingredients |
140 g Carnoroli rice
120 g Porcini mushrooms
1 tbs white truffle oil
½ c. white wine
1 tbs extra virgin olive oil
75 g minced onion
1 clove minced garlic
2 tbs unsalted butter
500 ml poultry stock
1 tbs Italian parsley minced
50 g Parmigiano-Reggiano
salt & pepper
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| Method |
• In pan, cook oil and only one tablespoon
unsalted butter. Brown onion and garlic.
• Add mushrooms and sautee.
• Add rice, white wine then reduce until
evaporated.
• Add poultry stock in small quantity while
stirring.
• About five minutes before rice is tender, salt &
pepper.
• Remove pan from heat and add rest of butter,
Parmigiano-Reggiano and parsley.
• Set risotto in serving dishes and pour truffl e oil
over.
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