Wild Mushroom Risotto with Herbs

• 300.0 g Arborio rice
• 400.0 g Mixed wild mushrooms
• 1000.0 ml Vegetable broth
• 150.0 ml White wine
• 2.0 pieces Shallots
• 3.0 cloves Garlic
• 80.0 g Parmesan
• 50.0 g Butter
• 15.0 g Fresh thyme
• 10.0 ml Truffle oil

Instructions

1. 1

   Keep broth warm in a saucepan over low heat.

2. 2

   Sauté mushrooms in butter until golden, set aside.

   ⏱ 8 minutes

3. 3

   Cook shallots and garlic in same pan until soft.

   ⏱ 3 minutes

4. 4

   Add rice, toast for 2 minutes, then add wine.

   ⏱ 3 minutes

5. 5

   Add broth one ladle at a time, stirring until absorbed.

   ⏱ 20 minutes

6. 6

   Fold in mushrooms, parmesan, and remaining butter. Finish with truffle oil.

Nutrition Facts