Black truffle and mushroom risotto
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Ingredients
  • 2tbsp Augusto Extra Virgin Olive Oil
  • 32ounces chicken broth
  • 1tbsp butter
  • 2tbsp shallot, minced
  • 1cup arborio rice
  • 1/4cup white wine
  • 1/2cup shiitake mushrooms, stems removed & thinly sliced
  • 2tbsp Augusto Black Truffle Extra Virgin Olive Oil
  • 1/4cup Freshly grated parmesan cheese
  • 2tbsp Italian flat leaf parsley, chopped
Instructions
  1. Heat the chicken broth in a sauce pan over medium heat. Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.
  2. In a large saute pan, heat butter & olive oil over medium heat. Add shallot, and saute until slightly translucent & aromatic, around 2-3 minutes. Add in dry rice, and stir constantly, ensuring that each grain is coated in the butter/olive oil. The rice will begin to “toast” up, and once you begin to smell the rice after a couple of minutes, it’s time to move onto the next step.
  3. Next, pour in the wine and allow it to simmer & burn off the alcohol. When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice. When the pan starts looking & feeling dry, add in another 1/2 cup of broth. Repeat this process for around 13 minutes.
  4. Add in the sliced mushrooms, and continue the stirring/adding broth process until you have transferred all of the broth to the rice pan, and the rice is “al dente”, around 30 minutes total cooking.
  5. Stir in the truffle oil. Distribute evenly between bowls, and top with desired amount of freshly grated parmesan cheese, parsley, and truffle salt. Serve immediately.