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Wild Mushroom Risotto with
Gremolata and Morgenster White Truffle Enhanced Olive Oil
Serves 8.
250g risotto rice
1 cup dried porcini
500 ml white wine
2 L chicken stock
2 onions finely diced
4 cloves garlic finely chopped
100g butter
1 cups Parmesan grated
200g button mushrooms cut into quarters
50g garlic finely chopped
Zeste of 2 lemons
50 ml Morgenster White Truffle Enhanced Olive Oil
Put the dried mushrooms in the stock with the wine and let
sit in a warm place for approximately 1 hour. Drain the liquid and
keep to one side.
Roughly chop the porcini. Melt the butter in a separate pot
and sweat the onions and garlic until translucent. Add the button
mushrooms and sauté for 3min until the mushrooms soften. Add
the soaked porcini and then the rice and fry for 5 minutes. Add the
mushroom stock, just a couple of ladles at a time to cover the rice.
Stir every couple of minutes. Keep adding the stock and
stirring until the rice is cooked. (Approximately 15 – 20
minutes) Remove from the heat and stir in the grated Parmesan and
truffle oil.
For the gremolata mix the chopped parsley, garlic and lemon
zest. Serve the risotto steaming hot in large bowls,liberally
sprinkled with the gremolata and a further drizzle of truffle oil.
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