Wild Mushroom Risotto
|picture by and for ITP Publishing|
I'm a big fan of risotto.. Huge! Phiras didn't like them too much, until he tried mine of course ;) and now he licks the pan every time I prepare this typical Italian delicacy.. Perfect for a romantic dinner a deux, just as featured in a special Valentine's spread in Harper's Bazaar Arabia's February issue.
Medium Difficulty. Prep & Cook Time: ~40 minutes
- 2 cups of mixed mushrooms
- 100g Arborio rice
- 1 onion, finely chopped
- 1 garlic clove, thinly sliced
- ½ cup white wine
- ~3 cups chicken stock
- ¼ cup parmesan, grated
- large knob of butter
- drizzle of truffle oil if available
Cook until it's absorbed and repeat the process until your risotto is almost done, maybe a few minutes away from al dente (done but still with a little bite to it). Add the remaining mushrooms, and cook until the risotto is ready. Don’t forget to season with salt and pepper along the cooking process.
Remove the risotto from the heat, add Parmesan, then the butter, stir well, drizzle with truffle, and serve immediately. Buon Appetito!