Step by Step Instructions
- Step 1: Heat olive oil in a saucepan, sauté the rice, onion and garlic for 1'.
- Step 2: Pour in the wine and cook until it has been absorbed.
- Step 3: Add the sliced mushrooms and pour in the stock gradually until the rice has boiled. Do not overcook the rice, the risotto has to be gooey while at the same time, keeping its juices.
- Step 4: Remove from heat and mix in the truffle butter, parmesan, salt, pepper and serve immediately.
Ingredient List
- 250g greek carolina rice
- 250g mixed dried mushrooms
- 1 onion - finely chopped
- 1 clove of garlic
- 200ml white wine
- 40g truffle butter
- 50g oil matured gruyere cheese
- 30ml extra virgin olive oil
- salt
- ground black pepper