3.2K
VEGETARIAN |
RISOTTO WITH CÈPES
Serves 2 | Prep/cooking time 35 mins
INGREDIENTS |
- 150g Arborio rice
- 500ml vegetable stock
- 50g onion
- 100ml white wine
- 50g dried cèpes (porcini mushrooms)
- 20ml truffle oil
- 10g salt
- 5g pepper
- 30g Parmesan cheese
- 20g garlic
- Fresh basil, for garnish
- 30g butter
- 20ml olive oil
PREPARATION |
- Finely chop the onion and sauté it in olive oil and butter until translucent. Add the minced garlic and cook until fragrant.
- Add the Arborio rice to the pan and toast it for a minute or two, until the edges become translucent.
- Deglaze the pan with white wine and allow it to evaporate.
- Meanwhile, soak the dried cèpes (porcini mushrooms) in hot water until softened. Drain and finely chop them.
- Once the wine has evaporated, start adding the vegetable stock one ladle at a time, stirring frequently. Add more stock only after the previous addition has been mostly absorbed.
- After the second or third ladle of stock, add the chopped cèpes to the risotto and continue cooking, stirring continuously.
- Keep adding stock gradually, stirring, until the rice is creamy and cooked al dente, about 18–20 minutes.
- Once the rice is cooked, stir in the Parmesan cheese, the remaining butter, and the truffle oil. Season with salt and pepper to taste.
- Remove from the heat and let the risotto rest for a minute.
- Plate the risotto, garnish with fresh basil leaves, and serve immediately.
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