Truffled Egg Risotto (Risotto all’uovo e tartufi) - Kosher.com

Name: Truffled Egg Risotto (Risotto all’uovo e tartufi) - Kosher.com
Total time: 50 min
Ingredients: 4 hard-boiled/cooked eggs; 4 teaspoons truffle and porcini mushroom sauce or paste; about 1.5 litres/6 cups hot vegetable stock, such as Manischewitz Vegetable Broth; 125 grams/1 stick unsalted butter; 1 onion, finely chopped; 400 grams/2 cups risotto rice; 2–3 tablespoons chopped fresh flat-leaf parsley, plus additional to serve; Tuscanini Sea Salt; freshly ground Gefen Black Pepper

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Mix truffle oil with egg yolks, then add it to the risotto as long as you don’t add too much – it can be very overpowering.

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Ingredients

4 hard-boiled/cooked eggs
4 teaspoons truffle and porcini mushroom sauce or paste
about 1.5 litres/6 cups hot vegetable stock, such as Manischewitz Vegetable Broth
125 grams/1 stick unsalted butter
1 onion, finely chopped
400 grams/2 cups risotto rice
2–3 tablespoons chopped fresh flat-leaf parsley, plus additional to serve
Tuscanini Sea Salt
freshly ground Gefen Black Pepper