Ingredients

The following ingredients have 4 Servings
  • 150 g arborio rice
  • 1 small onion
  • 2 cloves garlic
  • 400 grams mushrooms (e.g. button, chestnut and porcini, sliced)
  • 1 l vegetable stock
  • 150 ml white wine
  • 2 tbsp creme fraiche
  • 2 tbsp parmesan
  • 1 tbsp truffle oil
  • 2 sprigs thyme
  • 1 smal summer truffle (thinly sliced)

Instruction

  • Heat the oil in a deep frying pan and add the onion and garlic (crushed and cook until translucent (2-3 mins).
  • Then add the mushrooms and cook for a further 2-3 mins.
  • Next add the Arborio rice and cook until it is golden and coated in the oil.
  • Add the white wine and allow to soak into the rice.
  • Once absorbed, add the stock a ladle at a time only adding more once the previous ladle has been absorbed completely.
  • Once the risotto is creamy and the rice soft, stir in the creme fraiche and 1 tbsp of parmesan.
  • Season to taste and serve sprinkling the remaining parmesan and thyme leaves on top!
  • Finish with thin slices of truffle.