Italian Truffle Risotto Recipe
with Portobello, Cremini Mushrooms & Parmesan
Servings: 4 people
Cost: 30
Ingredients
- 1.5 cups Arborio rice
- 1 cup Sliced mushrooms
- 60-80 g Truffle & mushroom sauce
- ½ cup Parmesan cheese
- Vegetable broth concentrate
- ¼ cup Chopped shallots
- 1 tablespoon Minced garlic
- 1 tablespoon Chopped chives
- 2 tablespoon Extra virgin olive oil
- ½ cup of dry white wine (optional)
- 6-8 oz Seared scallops or filet mignon (optional)
Instructions
Prep
- In a large saucepan, bring 6 cups of water to a boil. Stir in the vegetable broth concentrate packets and reduce heat to low. Keep warm on a backburner.
- Chop the shallots, garlic, and chives.
- Clean and slice the mushrooms.
Sauté Shallots
- Slowly warm 2 Tbsp. olive oil in a large sauté pan or stock pot on medium heat.
- Add the shallots and garlic and sauté for 1 minute until fragrant.
Add Arborio Rice
- Add the arborio rice and stir to coat the rice. Add one ladle of the prepared vegetable broth.
- Add the mushrooms.
- Turn heat down to medium-low.
Create the Perfect Risotto
- Add vegetable broth, one ladle at a time, until each one is fully absorbed. Stir constantly and keep adding broth until the rice is creamy and tender (about 35 minutes). Tip: this step is worth the effort for creamy risotto, we promise! If you are in a rush, speed up the process by increasing the heat to medium.
- Optional: swap one ladle of broth for a ½ cup of dry white wine such as Chardonnay.
Add Truffle & Parmesan
- When the rice is nearly done, stir in the truffle & mushroom sauce, half of the chives, and all the parmesan cheese; stir until creamy. Note: you may need more broth or water to rehydrate the parmesan.
- Remove from heat and cover until plating.
Plate & Enjoy!
- Serve the risotto in the middle of each plate and garnish with the remaining chives. Serve immediately to enjoy the ideal texture and flavor.
- Optional: serve with seared sea scallops or filet mignon.
- Enhance your experience with an Italian music playlist (takeoutkit.com/playlists).
