Gower's Creamy Mushroom And Truffle Risotto
Indulge in the rich and luxurious flavors of Gower's Creamy Mushroom and Truffle Risotto. This classic Italian dish is elevated with the earthy aroma of truffle and the creamy texture of mushrooms, creating a truly decadent dining experience.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons truffle oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until softened.
- Add the Arborio rice to the pot and stir to coat the grains with the butter.
- Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Meanwhile, in a separate pan, heat the truffle oil over medium heat. Add the mixed mushrooms and sauté until they are golden and tender.
- Once the risotto is creamy and the rice is tender with a slight bite, stir in the sautéed mushrooms, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
- Remove the risotto from the heat and let it rest for a few minutes before serving.
- Drizzle with additional truffle oil and garnish with grated Parmesan, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Saucepan Large pot Sauté pan Stirring spoon
Tools
Grater Ladle Measuring cups and spoons
Serving suggestions
Serve the Creamy Mushroom and Truffle Risotto as a luxurious main course accompanied by a crisp green salad and a glass of chilled white wine.
Tips & tricks
For an extra indulgent touch, shave fresh truffles over the risotto just before serving.
Cost
$20