Ingredients
- 300 g Carnaroli rice
- 200 g Fresh Porcini mushrooms
- 1 Liter Vegetable broth
- 1 Onion, finely chopped
- 2 Tablespoons Glaze With Balsamic Vinegar of Modena Truffle Flavored
- 50 g Butter
- 50 g Grated Parmesan cheese
- 3 Tablespoons Organic Extra Virgin Olive Oil
- Salt and pepper, to taste
Instructions
Prepare the Mushrooms:
1. Clean and slice the mushrooms.
Cook the Risotto:
2. Heat the Organic Extra Virgin Olive Oil in a pan and sauté the finely chopped onion until translucent.
3. Add the mushrooms and cook for a few minutes.
4. Stir in the rice and toast for 2 minutes.
5. Add a ladle of hot broth and continue stirring.
6. Gradually add the broth, stirring constantly, until the rice is cooked al dente.
Finish the Risotto:
7. Stir in the butter, grated Parmesan cheese, and Glaze With Balsamic Vinegar of Modena Truffle Flavored.
8. Adjust seasoning with salt and pepper.
Serve:
9. Serve hot as a main course, garnished with additional Parmesan if desired.
— Preparation Time: 30 minutes
