How to Make Risotto Ai Funghi Secchi

Risotto With Truffle And Parmesan

Risotto ai funghi secchi (1).

Recipe Summary Risotto With Truffle And Parmesan

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Ingredients | Risotto Ai Funghi Secchi

1 quart chicken broth

1 tablespoon butter

1 tablespoon olive oil

½ onion, minced

1 ¼ cups Arborio rice

½ cup white wine

2 tablespoons butter

2 tablespoons white truffle oil

⅓ cup grated Parmesan cheese

1 teaspoon milk, or as needed

salt and ground black pepper to taste

2 tablespoons chopped fresh parsley, or to taste

Directions

Heat chicken broth in a stockpot over medium-low heat until warmed.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

If you run out of stock and the rice is not done, finish cooking with hot water.

Info | Risotto Ai Funghi Secchi

prep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Risotto With Truffle And Parmesan

Main Dish Recipes, Rice, Risotto Recipes,