Wild Mushroom and Black Truffle Organic Risotto
Homemade stock, delicious wild mushrooms, and real parmesan cheese set this risotto in a class of its own. Try this recipe tonight!
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Cooking tools:
- Blender
- Food processor
- Kitchen scale
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Cutting board
- Chef's knife
- Ladle
- Serving bowl
- Spoon
- Kitchen timer
- Stove
- Grater
- Fine-mesh sieve
- Plate
Ingredients
- 1 1/4 oz of dried porcini mushrooms
- 5-7 cups of organic chicken stock heated
- 1/2 cup olive oil
- 1 medium organic onion minced fine
- 2 organic garlic cloves, minced
- 2 cups organic Aborio rice
- 1 cup dry organic white wine
- 2 tablespoons of organic butter
- 1/2 pound wild mushrooms, cut into bite size pieces
- Salt
- 3 oz of chilled black truffle butter
- 1/2 cup grated parmesan
- 1 bunch of organic marjoram leaves chopped
- Fresh ground pepper
- Truffle oil if desired
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