Ingredients
- 320 g Arborio rice
- 300 g Fresh porcini mushrooms (or mixed mushrooms)
- 1 Small onion, chopped
- 1 Liter vegetable broth
- Organic Extra Virgin Olive Oil With White Truffle Flavor
- 50 g Butter
- 50 g Grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley
Instructions
Cook the Onion and Mushrooms:
1. In a large pan, heat the Organic Extra Virgin Olive Oil With White Truffle Flavor.
2. Add the chopped onion and cook until translucent.
3. Add the mushrooms and cook until they release their liquid and turn golden.
Toast the Rice:
4. Add the rice and toast it for a couple of 2 minutes.
Add the Broth:
5. Begin adding the hot broth one ladle at a time, stirring constantly.
6. Add more broth only when the previous one is absorbed.
7. Continue until the rice is cooked al dente.
Finish the Risotto:
8. Remove from heat and add the grated Parmesan cheese and the remaining 2 tablespoons of Organic Extra Virgin Olive Oil With White Truffle Flavor.
9. Stir well and adjust with salt and pepper.
Serve:
10. Garnish with chopped parsley before serving.
— Preparation Time: 10 minutes
— Cooking Time: About 18-20 minutes
