Risotto with boletus and white truffle oil

Name: Risotto with boletus and white truffle oil
Total time: 80 min
Ingredients: 300 gr risotto rice; 400 gr fresh boletus (or mixed mushrooms); 1 liter vegetable broth (Provide an extra amount so that you have it ready should the rice get too dry); 50 gr grated parmesan; 1 shallot; 1 egg yolk (If you serve individually, provide a yolk per plate); 1 clove garlic; 4 tblspoon olive oil; 2 tblspoon truffle oil; truffle (ground or planed); 1 handfull chives (chopped); salt; pepper

www.secretosdelsur.com

Tasty risotto with fresh boletus, parmesan and white truffle oil from Meteora, Greece. The raw egg yolk gives it that extra smooth texture and taste.

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Ingredients

300 gr risotto rice
400 gr fresh boletus (or mixed mushrooms)
1 liter vegetable broth (Provide an extra amount so that you have it ready should the rice get too dry)
50 gr grated parmesan
1 shallot
1 egg yolk (If you serve individually, provide a yolk per plate)
1 clove garlic
4 tblspoon olive oil
2 tblspoon truffle oil
truffle (ground or planed)
1 handfull chives (chopped)
salt
pepper