Moley
Robotic Chef

Wild Mushroom & Truffle Risotto

Publication date: December 8, 2023

This recipe has a real wow factor. The Black Truffle matches superbly with the wild mushrooms.

by robot: 64 min.
1 person
13 ingredients
Nutrition Facts
Calories
178 kcal.
Fat
7.4 g.
Sodium
241 mg.
Carbohydrates
23 g.
Protein
4 g.

How to Cook

Before cooking the dish, prepare all the ingredients according to the instructions in the Ingredients section.

  1. Place a medium sized pot over a medium heat and add some olive oil.
  2. Add the butter, leave to melt then add the onions and garlic.
  3. Stir the pot regularly and cook until the onions soften.
  4. Stir in the risotto rice. Keep cooking & stirring for a few minutes to lightly toast the rice and coat in flavour.
  5. Next stir in the mushrooms and season with salt & pepper.
  6. Cook for a few minutes until the mushrooms are cooked then pour in the white wine.
  7. Pour in the first stock and stir until the stock has almost gone.
  8. Next add stock 2 and follow the same method.
  9. Add stock 3 and keep stirring until almost all is absorbed.
  10. Finally add stock 4 and continue to cook until you have a creamy consistency with slightly al dente rice.
  11. Turn the hob down to number 2 and stir in the parmesan and truffle oil.
  12. Stir until all the parmesan has melted into the rice.
  13. At this point, turn the hob off.
  14. Finish by stirring in the tarragon.
  15. The dish is ready!
Ingredients
Arborio Rice
250 gr.
Black Truffle Oil
20 gr.
Onion -
100 gr.
Parmesan -
80 gr.
Garlic -
8 gr.
Ground Black Pepper
5 gr.
Maldon Sea Salt
5 gr.
Mushrooms -
500 gr.
Olive Oil
15 gr.
Tarrogon -
18 gr.
Butter -
80 gr.
Vegetable Stock
750 gr.
Wine (White, Dry)
100 gr.
Equipments
Medium Pot

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