Mushroom Risotto with White Truffle Olive Oil  by Chef Andreas Georgopoulos

Mushroom Risotto with White Truffle Olive Oil by Chef Andreas Georgopoulos

Posted By: info pinakion In: Recipes On: Comment: 0 Hit: 744

Ingredients

1 dry Onion

1 clove of garlic

1 chicken broth cube

1 liter of water

90g white wine

1 white mushroom

1 Oyster Mushroom

1 Porto Bello

1/2 tsp truffle oil

5 tablespoons olive oil

200g rice glutinous type

30g fresh butter

70g parmesan

1 bay leaf

Grated zest and juice from a lemon

Salt

Pepper

Preparation

Finely chop the onion and garlic and sauté them with 3 tablespoons of olive oil, add the rice, leave it 2-3 minutes and then finish with the white wine.

Lower the heat to medium and slowly add the broth (dissolve the chicken broth cube in 1 liter of water) and stir and add the bay leaf.

In another pan, add the mushrooms and sauté them. Season with salt and pepper, add the lemon zest and finish with the juice of the lemon.

As soon as the rice is ready, remove from heat (must have a little moisture), add the mushrooms, butter, parmesan and pepper.

Stir until it thickens and pour the truffle oil.

Serve immediately after preparation for a perfect result!

Enjoy your meal!

Products you can use from our shop: White truffle live oil Hydnon, Extra virgin olive oil Cretanthos, Lefki poli Assyrtiko white wine Ktima Melidou

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