Truffle And Mushroom Risotto | V. Sattui Winery
V. Sattui's Truffle and Mushroom Risotto Recipe
Ingredients
- Carnaroli or Arborio Rice — 3 cups
- EVOO — 1 cup
- Yellow or White Onion — 1 1/2 cups, small dice
- White Wine — 3/4 cups
- Mushroom Stock — 5 quarts
- Assorted Cooked Mushrooms — 4 cups, reserving 1 cup
- Truffle Butter — 3/4 cup
- Parmesan — 1 1/2 cups, packed, grated
- Crème Fraiche — 1/2 cup
- Lemon Juice and Zest — 2 tbsp, 2 lemons
- Salt — to taste
- Fresh Truffles — shaved, to taste
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