Black Truffle Mushroom Risotto

Name: Black Truffle Mushroom Risotto
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Black truffle; 1 small bowl Parmesan cheese; 60g butter; 120g Rice; Some salt; Some pepper; A box Mushroom; 1 clove garlic; 2 tablespoons Chopped parsley; 50ml dry white wine; 500-600ml Vegetable broth; 1/4 onion

by Ma Zhuangshi

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

In March, I bought a lot of truffles and kept them in the refrigerator. When I wanted to eat one, I took out one. The flavor will not change, but the pattern will be significantly reduced. The risotto I made today, I love it very much, and the ingredients are very simple, which can fully stimulate the taste of truffles. For the choice of rice, you can use northeastern rice. The cooking time is slightly longer, which is more suitable for Chinese tastes.
Video: http://v.youku.com/v_show/id_XMjc5MjYzNDAzMg==.html

Black Truffle Mushroom Risotto

1. Parmesan cheese grated

2. Broken black truffles into small particles

3. After sautéing the onions with butter until softened, add rice and sauté evenly

4. Add dry white wine to evaporate alcohol

5. Add the right amount of broth in several times, stir at medium and low heat, don't go far, you need to keep stirring for about 15 minutes, adjust the time according to the different firepower.