In stock

Risotto with mushroom & truffle

More Information
  • 250 g of truffle risotto
  • 300g mushrooms (chanterelles, porcini mushrooms, chanterelles, button mushrooms)
  • 2 vegetable stock cubes
  • 1 sweet onion
  • 10 cl of white wine + 3 tbsp
  • 15 cl of fresh cream
  • 100 g freshly grated Parmesan
  • 1 clove of garlic
  • 1 knob of butter
  • 2 tbsp of olive oil with summer truffle
  • 3 sprigs of parsley
  • salt and pepper
  1. Rinse the mushrooms, dry them and cut them into large pieces.
  2. In a frying pan, melt the butter and brown the minced garlic clove for 2 minutes
  3. Add the mushrooms for 3 minutes over high heat
  4. Add 3 tablespoons of white wine and cook for 2 minutes.
  5. Add the crème fraîche and mix.
  6. Salt and pepper and set aside.
  7. Boil a liter of water in which you will melt the bouillon cubes.
  8. Book. In a casserole dish, brown the onion cut into small cubes in 1 tablespoon of truffle olive oil
  9. Add the rice and cook, stirring, for 1 minute (until it becomes transparent).
  10. Add 10 cl of white wine and when it is absorbed by the rice, add a ladle of broth and mix.
  11. Repeat adding the broth little by little. Allow the rice to absorb the juice well before adding more.
  12. Do this until the broth is gone Add the Parmesan, 1 tablespoon of Maison Brémond 1830 truffle oil, the mushrooms, cover and wait 2 minutes then mix everything together. Serve and enjoy!