Ricarda's Restaurant® Truffle Mushroom Risotto (2 servings)

$35.00

SKU: PM1364 Ricarda's

What You Get: 

  • House-made risotto with Truffle Mushroom and sauce.
  • 220g x2 arborio rice and 220g x2 mushroom and sauce, serves 2 people. 
  • Best for 30 days in the freezer; consume within 3 days after defrosting.

Heating Instructions:

Mushroom

  • Preheat oven to 375F. Lightly oil a baking sheet or coat with olive oil.
  • Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, thyme, aged black balsamic vinegar, season with salt and pepper to taste. Gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Risotto

  • In the same saucepan, brown the shallots and the thyme in olive oil. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
  • Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add a pinch of salt, and the hot vegetable broth, about (3/4 cup) at a time, stirring frequently until the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, has absorbed almost all the liquid, and has a creamy consistency.
  • Add butter, cheese, garlic confit, and continue stirring. Add baked mushroom, parsley, and a touch of truffle oil, if desired.
  • Season with salt, shave fresh truffle, and sprinkle with Parmesan shavings.

Ingredients:

Arborio Rice, Wild Mushroom, Truffle Oil, Parsley, Shallots, Butter, Parmesan Cheese, White Wine, Garlic, Olive Oil, and Vegetable Stock.

Contains Dairy.