Risotto with Truffle Cream and Porcini Mushrooms – variant 1
Ingredients for 6 people:
- 500g of rice
- vegetable broth
- 50 g of butter
- onion
- 70 g of Porcini Mushroom Cream with White Truffle
- grated parmesan cheese
Execution:
Gradually and occasionally add the hot vegetable broth to the rice cooking water. In the meantime, fry the butter and onion until golden, then add the truffle and porcini mushroom cream and keep the mixture on the heat for another minute. Finish cooking the rice by adding the sauce, turn off the heat and grate the parmesan over everything. Serve hot.
Risotto with Truffle Cream and Porcini Mushrooms – variant 2
Ingredients for 6 people:
- 500g of rice
- 50 g of butter
- onion
- vegetable broth
- 70 g of Porcini Mushroom Cream with White Truffle
- grated parmesan cheese
Execution:
Stir the rice while it is cooking, adding hot broth prepared with fresh vegetables from time to time. In a pan, prepare a delicate sauté of butter and onion; when golden brown, add the truffle and porcini mushroom cream and mix everything together on the stove for another minute. Pour the mousse obtained over the rice while it is still cooking, just before removing it from the heat. Serve very hot with a sprinkling of grated parmesan.
