Stuffed mushrooms with truffle risotto

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A delicious vegetarian snack from the oven of stuffed mushrooms with truffle flavored risotto.



Chop the shallot and sauté in a pan with a little butter or oil. Add the risotto rice and cook for a few minutes. Deglaze with a splash of wine and wait for the wine to be absorbed.
Meanwhile, preheat the oven to 220°C.
Then add a dash of stock and let it be absorbed by the rice. Repeat until the risotto is al dente (about 20 minutes). When the risotto is al dente, stir in the truffle oil and of the cheese.
Remove the stems from the mushrooms and place in a baking dish, hole side up. Spoon a little risotto into each mushroom. Sprinkle with cheese and bake in the oven for 10 to 15 minutes. Garnish with a little parsley if desired.
This recipe is also ideal for using up leftover risotto.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.

Source: Leukerecepten by leukerecepten-nl.
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