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Truffle mushroom risotto with thinly shaved truffles!! Making risotto requires TLC (tender, love and care) but will make one super delicious dish!
Ingredients:
- Arborio rice 1 cup
- chicken stock 3 cups
- oyster mushrooms ( a bunch)
- shallots 2
- salt (a pinch)
- white wine 2 tbsp
- Parmesan cheese 1 cup
- butter 1/4 cup
- black truffle (to your desire)
Instructions:
- sauté minced shallots with Arborio rice (get the aromatics and rice extra toasty for flavor)
- add in your oyster mushrooms (get some color on them)
- deglaze with white wine (cook off the alcohol)
- add in one cup of chicken stock and let it simmer on low-med heat and keep stirring
- once the rice kinda dries up a lil, all another cup of stock and repeat
- keep stirring and then add in your final cup of stock. You want the rice to cook throughly
- then add in Parmesan cheese and your butter to emulsify creating a creamy texture
- lastly, while it’s still hot shave black truffles on top
- enjoy!
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