How to make risotto

Make Risotto

25
STEPS
INGREDIENTS

Heat Vegetable Oil in pan over Medium heat.

Heat Vegetable Oil in pan over Medium heat.

Add handful of sliced Mushrooms.

Add handful of sliced Mushrooms.

When mushrooms are translucent, add Arborio Rice and Vegetable Stock to pan. Simmer over medium heat, breaking rice chunks.

When mushrooms are translucent, add Arborio Rice and Vegetable Stock to pan. Simmer over medium heat, breaking rice chunks.

Simmer until rice absorbs Veg Stock, be sure to stir constantly to prevent frying rice.

Simmer until rice absorbs Veg Stock, be sure to stir constantly to prevent frying rice.

When rice softens, add butter to mixture.

When rice softens, add butter to mixture.

Tighten up mixture with sprinkle of Parmesan.

Tighten up mixture with sprinkle of Parmesan.

Finish with light drizzle of Truffle Oil.

Finish with light drizzle of Truffle Oil.

In small (dry) bowl, garnish with another sprinkle of Parmesan and Fresh Chives.

  • 1.0 Arborio Rice - 8oz. (par-cooked & portioned)
  • 1.0c Medium Mushrooms (sliced)
  • 2.0 Pats of Butter
  • 2.0oz Vegetable Stock
  • 1.0 Parmesan
  • 1.0 Salt & Pepper to taste
  • 1.0 Drizzle Truffle Oil
  • 1.0 Chives (garnish)
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