RISOTTO with MUSHROOMS and truffle 2
Instructions
02340 RISOTTO with truffle and MUSHROOMS INGREDIENTS for 4 PEOPLE 400 g of rice, 1cipolla, 200 g of mushrooms (or culture), 80 g butter, 80 g of grated Parmesan, 1 white truffle, 1 dl of dry white wine, 900 g of broth, salt and pepper (s.q.) In a casserole put 30 g of butter and sauté the finely chopped onion.
Add the mushrooms, you have thoroughly cleaned with a wet cloth and then cut into thin slices.
Join the rice, pepper and white wine.
When the wine has evaporated, add the boiling stock.
Stir thoroughly and frequently so that the rice does not stick.
When cooked, pour into the rice cooker, sprinkle with the remaining Parmesan, truffle butter and cut into fine strips.
Serve.
