Italian Black Truffle & Mushroom Risotto
by VEGCHEESECategory
Risotto
Author:
VEGCHEESE
Making risotto is a true labour of love and we promise you that this recipe will be worth every minute or stirring!
Ingredients
250g oyster mushroom
2 tablespoons vegan butter
2 shallots
1 1/2 cups Arborio rice
1/2 cup dry vegan white wine
5-6 1 cups vegan broth
200g VEGCHEESE Italian Black Truffle
Directions
Sauté diced mushroom in vegan butter and cook until soft for about 3 minutes
Remove mushroom and liquid from pan and set aside
Sauté in oil 2 diced shallots until fragrant, about 2 minutes
Add Arborio rice and coat with oil and shallots for 2 minutes
Add vegan white wine and stir until wine is fully absorbed
Add 1/2 cup of broth to the rice and stir until broth is fully absorbed
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes
Add VEGCHEESE Italian Black Truffle and stir until fully melted
Add sautéed mushrooms
Season with salt and pepper to taste