Wild Mushroom Risotto
Wild Mushroom Risotto
Print Recipe
1 Tbsp EVOO
2 Tbsp Truffle Olive Oil
1/2 cup chopped onion
1 cup arborio rice
2 cups sliced mushrooms your choice
1 cup dry white wine
20 oz hot vegetable broth
1 tsp sea salt or to taste
freshly ground pepper
Heat olive oil and truffle oil in a 4 qt sauce pan on medium high heat. Add chopped onion and sauté until translucent, about 5 minutes. Mix in 1 c rice and cook 1 minute. Add mushrooms and wine and stir until wine is absorbed into rice. Add vegetable broth one ladelful at a time, stirring between additions until the broth is absorbed. Rice should be al dente. Salt & pepper to taste.
Print Recipe
1 Tbsp EVOO
2 Tbsp Truffle Olive Oil
1/2 cup chopped onion
1 cup arborio rice
2 cups sliced mushrooms your choice
1 cup dry white wine
20 oz hot vegetable broth
1 tsp sea salt or to taste
freshly ground pepper
Heat olive oil and truffle oil in a 4 qt sauce pan on medium high heat. Add chopped onion and sauté until translucent, about 5 minutes. Mix in 1 c rice and cook 1 minute. Add mushrooms and wine and stir until wine is absorbed into rice. Add vegetable broth one ladelful at a time, stirring between additions until the broth is absorbed. Rice should be al dente. Salt & pepper to taste.
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