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.
- Place a medium sized pot over a medium heat and add some olive oil.
- Add the butter, leave to melt then add the onions and garlic.
- Stir the pot regularly and cook until the onions soften.
- Stir in the risotto rice. Keep cooking & stirring for a few minutes to lightly toast the rice and coat in flavour.
- Next stir in the mushrooms and season with salt & pepper.
- Cook for a few minutes until the mushrooms are cooked then pour in the white wine.
- Pour in the first stock and stir until the stock has almost gone.
- Next add stock 2 and follow the same method.
- Add stock 3 and keep stirring until almost all is absorbed.
- Finally add stock 4 and continue to cook until you have a creamy consistency with slightly al dente rice.
- Turn the hob down to number 2 and stir in the parmesan and truffle oil.
- Stir until all the parmesan has melted into the rice.
- At this point, turn the hob off.
- Finish by stirring in the tarragon.
- 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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