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Exotic Mushroom and Truffle Risotto with Saffron
Exotic Mushroom and Truffle Risotto with Saffron

Exotic Mushroom and Truffle Risotto with Saffron
A luxurious and aromatic risotto featuring exotic mushrooms, truffle oil, and saffron, offering a rich and complex flavor profile.
Exotic Mushroom and Truffle Risotto with Saffron

This meal provides a balanced intake of carbohydrates and proteins while incorporating unique flavors, supporting a vegetarian diet with a focus on gourmet culinary experience.

Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 200
    g
     exotic mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 0.5
    g
     saffron
  • 50
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 20
    ml
     olive oil
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Exotic Mushroom and Truffle Risotto with Saffron
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Stir in arborio rice, cook for about 2 minutes until lightly toasted.
  4. Add saffron threads and a ladle of vegetable stock, stir continuously.
  5. Once absorbed, add more stock, one ladle at a time, stirring constantly.
  6. In a separate pan, sauté exotic mushrooms until golden brown.
  7. When rice is al dente, stir in mushrooms and grated parmesan cheese.
  8. Drizzle with truffle oil, season with salt and pepper to taste.
  9. Serve immediately, garnished with additional parmesan if desired.
Nutrition Per Serving 1037 g Per 100g
Energy 1125.2 kcal 109 kcal
Protein 40.8 g 3.9 g
Fibre 5.6 g 0.5 g
Salt 5.8 g 0.6 g
Sugar 4.5 g 0.4 g
Carbohydrates 139.4 g 13.4 g
Fat 46.2 g 4.5 g
  • 150
    g
     arborio rice
  • 200
    g
     exotic mushroom
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 0.5
    g
     saffron
  • 50
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 20
    ml
     olive oil
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in arborio rice, cook for about 2 minutes until lightly toasted.

Add saffron threads and a ladle of vegetable stock, stir continuously.

Once absorbed, add more stock, one ladle at a time, stirring constantly.

In a separate pan, sauté exotic mushrooms until golden brown.

When rice is al dente, stir in mushrooms and grated parmesan cheese.

Drizzle with truffle oil, season with salt and pepper to taste.

Serve immediately, garnished with additional parmesan if desired.

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