Risotto with Mushrooms, Dehydrated Black Truffle and Parmesan Cheese
There are dishes that help us travel through the flavors of the world. Prepare this risotto, and feel like you’re in Italy.
Ingredients
-
10g shallot, chopped
-
Dehydrated Black Truffle
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60g porcini mushrooms
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60g chanterelle mushrooms
Preparation Method
- Heat a frying pan and add the oil and shallot, brown, and add the rice and white wine.
- Once evaporated, continue cooking by adding chicken stock as often as needed and adjusting the salt.
- After about 16 minutes, add the Parmigiano and let it melt, then enrich it with butter and the Dehydrated Black Truffles and arrange everything on a plate.
- Slice the porcini mushrooms and brown them in a pan with butter, clean the stalks of the chanterelles and add the two mushrooms to the risotto. Serve hot on the plate.
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