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–+ servings
Risotto med trøffel
Yann A. Skaalen

Risotto with truffle

5 from 1 vote
Risotto with truffle and chestnut mushrooms, this is good!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 443
Ingredients Method Nutrition

Ingredients
 
 

  • 2 tbs olive oil
  • 3 dl rice Carnaroli or Arborio
  • 250 g chestnut mushroom
  • 2 ms truffle finely grated
  • 2 dl white wine I use sauvignon blanc from the Rhone Valley
  • 1 l chicken broth
  • 1 banana shallots finely chopped
  • 1 dl parmesan finely grated
  • 50 g butter to taste
  • salt and pepper to taste

Method
 

  1. Pour olive oil into a large pan or saucepan.
  2. Heat the broth in a separate pot.
  3. Fry the onion soft and shiny.
  4. Add the rice and let it cook until the rice grains are shiny.
  5. Add wine, from now on it is important to stir constantly, lower the heat.
  6. Add broth, a little at a time while stirring constantly.
  7. Taste the rice, when it has some chewing resistance it's time for the next step.
  8. Add parmesan and stir, making sure the risotto is not to dry.
  9. Add truffle.
  10. Add the mushrooms
  11. Finish with butter, I use a a lot.
  12. Season with salt and pepper.
  13. Place the risotto on a plate and shake it gently so that the risotto is evenly distributed on the plate.
  14. Garnish with fine slices of truffle and aroma mushrooms.

Nutrition

Calories: 443kcalCarbohydrates: 67gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 1329mgPotassium: 655mgFiber: 3gSugar: 2gVitamin A: 201IUVitamin C: 18mgCalcium: 333mgIron: 5mg
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