Delicious vegetarian Christmas recipe of truffle risotto with mushrooms surrounded by zucchini
1 zucchini 250 g mushrooms 300 g risotto 2 cloves garlic 1 shallot 1 liter water 2 vegetable stock cubes 1 dash white wine 2 tbsp truffle oil 50 g parmesan cheese, grated 2 tbsp hazelnuts, roughly chopped 30 g arugula Optional: A few slices of fresh truffle 1 tbsp butter Black pepper
Cheese slicer Cooking ring of about 9 cm Grill pan
Bring the water with the stock cube to a boil and then keep warm. Finely chop the shallot and garlic and fry them briefly in the truffle oil. Add the risotto rice and fry until translucent. Deglaze with a splash of white wine. When the risotto has absorbed the wine, add a tablespoon of warm stock and wait until it has absorbed the liquid again. Repeat this until the stock is used up or the risotto is cooked, this takes about 30 minutes. The inside of the grain should no longer be hard, but it should still have a nice firm bite. For an intense truffle taste, you can heat a little butter and fry the thin slices of truffle in it and then add the butter with the pieces of truffle to the risotto. Stir half of the parmesan cheese into the risotto.
Cut the zucchini in half lengthwise. With a cheese slicer, shave off 8 nice whole slices and grill them on both sides in a grill pan. Cut the rest of the zucchini into small cubes and fry them for 5 minutes in a little olive oil. Cut the mushrooms into slices and fry them until most of the moisture is gone.
Toss half of the mushrooms and zucchini into the risotto, reserving the rest for garnish. Place a cooking ring on a plate and line the inside with 2 slices of grilled zucchini. Fill this with risotto up to the edge of the zucchini. (the warm risotto also heats the zucchini). Carefully lift the cooking ring. Place a handful of arugula on the tower and divide some mushrooms over it. Sprinkle with some parmesan cheese and hazelnut. Divide some zucchini cubes around the risotto tower and drizzle with some truffle oil.
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