Truffle Mushroom Risotto
Primi

Truffle Mushroom Risotto

Prep Time : 20 Minutes
Cooking Time : 30 Minutes
Serves : 2 people
If you’re looking to evoke a feeling of sumptuous comfort in every spoonful, a bowl of warm, creamy risotto is exactly what you need to tuck into for those days when you’re in a daze. Soaked in rich Tuscan flavours, give into the umami rich taste of our Truffle Mushroom Risotto, made easy using our signature Truffled Mushroom Sauce Perfect for sharing with the family, if you’d want to that is.
PREP TIME
20 Minutes
COOKING TIME
30 Minutes
SERVES
2 people

Ingredients

  • 200gms, Arborio Rice
  • 80gms, Mushrooms
  • 200gms, Sorrentina's Truffled Mushroom Sauce
  • 500ml, Mushroom Stock
  • 5gms, Garlic
  • 10gms, Onion
  • 4-5 sprigs, Thyme
  • 10ml, Olive oil
  • 1 cup, Parmesan Cheese
  • 90ml, White Wine
  • 2 to 3 knobs, Butter
  • 2 tbsp, Fresh Cream
  • Parsley – to garnish

Mushroom Stock – 500 ml

  • 200 gms, Carrots
  • 150 gms, Onions
  • 150 gms, Leeks
  • 100gms, Mushroom stems
  • 50 gms, Celery
  • 1 litre, Water
  • 5 ml, Oil

    Preparation

    FOR MUSHROOM STOCK

    • Cut rough dices of onions, carrots, leeks and celery

    • Heat oil in a pot, add vegetables and the mushroom stems. Sauté them on medium heat until fragrant.

    • Add water and bring everything to a simmer.

    • Keep simmering until the water has reduced by little more than half its original quantity.

    • Take the pot off the heat and strain the stock once it has cooled.

    FOR THE RISOTTO

    • Cut mushroom into quarters
    • Add quartered mushrooms on a baking tray, drizzle olive oil, sprinkle some thyme leaves and bake them in the oven for 10-15 mins. You can also sauté the mushrooms in a pan
    • In a pan, heat some olive oil and sauté onions and garlic for 2-3 minutes. Next add 2-3 sprigs of thyme and raw arborio rice
    • Sauté the rice for a minute and deglaze the pan with white wine
    • Once the wine evaporates, add roasted mushrooms and some mushroom stock.
    • Keep adding the stock to the pan, ladle by ladle.
    • Cook the rice for about 20-25 minutes
    • Once done, add Sorrentina’s Truffled Mushroom Sauce and mix it all nicely.
    • Take rice off the heat. Add 2-3 knobs of butter, fresh cream and grated parmesan cheese.
    • Season it with black pepper and salt. Mix the rice well with a wood spoon or spatula. Make sure you do this off the heat.
    • Lastly, garnish it with olive oil, parmesan cheese and fresh parsley.

    Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram
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