Mushroom Risotto with Hot Truffle Sauce
A creamy risotto with deep mushroom and truffle flavour. Every minute of stirring is worth it.
8 ingredients7 steps
FROM OUR FARM
Ingredients
Method
- Fry the onion in olive oil until translucent.
- Add the sliced mushrooms and cook until soft.
- Add the rice and fry for a minute, until it turns slightly translucent.
- Add the hot stock a ladleful at a time, stirring until it is absorbed.
- Continue like this for about 18 minutes, until the rice is creamy.
- Take off the heat and add the butter, Parmesan and Hot Truffle Sauce.
- Stir through and serve immediately.
FOR THIS RECIPE
Hot Truffle SauceThe truffle brings a deep aroma, the pepper fruity notes and a moderate heat. Hot can be refined too.
