Mushroom and truffle risotto

Mushroom and truffle risotto

Today we bring you a mushroom and truffle risotto recipe that will surely delight your family.

Table of Contents


  • 350g mushrooms
  • 1 truffle in its juice
  • 300g round grain rice
  • 1l and 1/4 of vegetable broth
  • 50g butter
  • 1 cebolla
  • 60g grated Parmesan cheese
  • Parsley and salt


Clean the mushrooms and chop. Mix the vegetable broth with the truffle juice and chop the truffle. Overlay the onion in 25g of butter. Add the mushrooms and leave for 2 minutes. Add the rice, salt and stir for 2 minutes. Pour a ladle of hot broth and stir until the rice absorbs the broth. Carry out this operation until the rice is cooked and al dente.
Outside of the fire add the cheese, the truffle and the remaining butter and mix. Add chopped parsley and serve.

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