Risotto with mushrooms and truffle

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Deliciously creamy risotto with truffle that is very easy to make and ideal for a cozy dinner. I used truffle tapenade, but you can also add some extra fresh truffle.



Make the stock and set aside with a lid on to keep it warm.
Chop the onion and garlic finely and sauté in a pan with a little oil or butter. Add the risotto rice and cook for 5 minutes. Then deglaze with a splash of wine.
Cut the mushrooms into slices and fry them in another pan.
Then add a ladle of the stock to the risotto rice when the wine has been absorbed. Stir the risotto regularly and allow the stock to absorb as well. Repeat this until the risotto is cooked, this takes about 15 minutes. Check occasionally to see if the rice is already cooked. It should be soft but still have a small bite inside.
Finally add the fried mushrooms through the risotto together with the truffle tapenade, grated Parmesan cheese, coarsely chopped parsley and butter. Stir everything well and serve the truffle risotto with some extra parsley and Parmesan cheese and possibly some fresh truffle.
Tips: Eat the risotto with a warm side dish or a salad to get enough vegetables.
Keep some extra fried mushrooms aside for garnish if you like. Also delicious with some toasted pine nuts.
You can buy fresh truffles at delis. They are not cheap, but they are very nice (and tasty) if you want to unpack.
truffle risotto

Source: Leukerecepten by leukerecepten-nl.
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