Wild Mushroom Risotto With Parmesan

A creamy risotto base combined with sautéed mixed mushrooms, finished with Parmesan cheese, fresh herbs, and white truffle oil.

Vegetarian Gluten-Free Dinner Mushrooms Risotto

Estimated Nutrition

Calories

445.1

kcal / serving

1780.5 kcal total

Carbs

46.1g

per serving

184.2 g total

Fat

22.1g

per serving

88.2 g total

Protein

15.6g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Parmesan

Grated

GrainsCereals

175

Risotto Rice

Liquids

Water

Boiling

NutsSeeds

clove

Garlic

Chopped

pinch

Salt

To taste

tsp

Chervil

Fresh, chopped

tsp

Chive

Fresh, chopped

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

For the risotto base

Olive Oil

To complete the risotto

tsp

White Truffle Oil

For drizzling

Vegetables

Onion

Chopped

400

Mixed Mushrooms

100

Tomato

Skinned, seeds removed and finely chopped

Method

Add rice and stir until hot and translucent, then gradually add 1 litre of boiling water while stirring.

Heat olive oil in a pan and cook chopped onions, garlic, and salt until soft.

Serve in dishes and finish with a drizzle of white truffle oil.

Stir in parmesan, chervil, chives, and tomatoes, then season with salt and pepper.

Incorporate mushrooms into the risotto base and cook for a few more minutes until the rice is soft.

Sauté the mushrooms in a separate frying pan with olive oil until softened.

Cook the rice for 18-20 minutes, remove from heat, and let it stand.