Name: Risotto with Truffle and Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Arborio rice; 250 g button mushrooms; 80 g grated Parmesan; 600 ml vegetable broth; 150 ml white wine; 1 piece onion; 2 cloves garlic; 40 g butter; 2 tbsp olive oil; 15 g canned black truffle; 1 pinch salt; 1 pinch pepper

Temps

35 min

Difficulté

moyen

Ingrédients

12

Budget

~12-18 €

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Valeurs nutritionnelles

43

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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2pers.

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Etapes

1
Heat the broth in a saucepan and keep it warm. Mince the onion and garlic.
3 min
2
Clean and slice the mushrooms. Cook them in a skillet with olive oil for 5 minutes, season with salt and pepper, then set aside.
5 min
3
In a saucepan, heat the butter and oil, then cook the onion and garlic for 2 minutes.
2 min
4
Add the rice and stir well for 1 minute to toast it.
1 min
5
Pour in the white wine and let it absorb while stirring.
2 min
6
Add the broth gradually, one ladle at a time, stirring constantly. Simmer for 15 minutes.
15 min
7
Off the heat, add the Parmesan, remaining butter, and truffle. Mix well and serve topped with mushrooms.
3 min