Servings: 4
Ingredients
3 tbsp olive oil
1 tbsp butter
250ml dry white wine
2 tbsp truffle pureé
4 cloves of garlic thinly sliced
3 shallots finely sliced
450g brown mushrooms sliced
1 tsp salt and pepper
Fresh dill
Freshly grated
Method
- Heat 2 tbsp olive oil over medium heat in a pan. Add shallots and garlic. Cook until softened. Add half of the mushrooms and sauté.
- Add rice and toast rice for one minute.
- Add wine and mix. Once reduced, add half of the stock and mix until absorbed.
- Add remaining stock and cook until al denté.
- Add remaining mushrooms to a smaller pan with remaining olive oil and cook until browned.
- Stir in butter, truffle pureé and parmesan. Season with salt and pepper
- Ladle into bowls and top with fried mushrooms and fresh dill