Risotto with Truffles

A fairly simple dish to prepare, which can be a main course or a side dish. Simple preparation still conjures up a divine taste.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Rice, white, short grain

  • 4 dl Soup base, beef, cube

  • 2.5 dl Alcohol, Wine, White

  • 80 g Mushrooms, oyster

  • 1 piece Onion, raw

  • 4 spoon Cheese, Parmesan, grated

  • 1 spoon Oil, olive

  • 25 g Butter, unsalted

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the onion, wash it, and finely chop it. Clean the truffle and use a knife to cut 2 thin slices for garnish. Rinse the rice. Rinse it under running water until the water runs clear. Once the water is clear, drain the rice well.

  2. Place a saucepan on the stove and heat the broth in it. Heat the oil in the saucepan and sauté the onion until golden brown. Add the rice and fry it while stirring for 2 minutes. Then pour in the wine, stir, and wait for the wine to evaporate. Add the broth, season with salt and pepper to taste, cover the saucepan, and cook the rice for 20 minutes until all the liquid is absorbed.

  3. Remove the saucepan from the heat, add butter, Parmesan, and grate the truffle. Mix everything well, transfer to a serving bowl, and garnish with truffle slices.

Nutrition Information (Per 100g)

  • Calories: 313.15 kcal
  • Fat: 4.42 g
    • Saturated Fat: 2.16 g
  • Carbohydrates: 58.23 g
    • Sugars: 0.41 g
  • Protein: 6.47 g
  • Fiber: 0.21 g