Creamy Risotto with Mushrooms & Truffle Pecorino Cheese

Creamy Risotto with Mushrooms & Truffle Pecorino Cheese

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Cooking tools:

  • Kitchen scale
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Pot
  • Stove
  • Wooden spoon
  • Grater

Ingredients

  • 160 g risotto rice
  • extra-virgin olive oil
  • salt
  • pepper
  • 1 onion
  • 350 g vegetable broth
  • 50 g Truffle pecorino cheese
  • 1/3 carrot
  • 1/3 celery
  • 1 tbsp parsley
  • 100 g brown mushrooms

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