Risotto with boletus and black truffle

  • 250 g of rice
  • 200 g of boletus
  • 1 l. vegetable stock
  • ½ onion
  • 2 cloves of garlic
  • 3 tablespoons of virgin olive oil
  • 1 tablespoon of butter
  • 50 g Parmesan cheese
  • 100 gr. black truffle


  1. Heat the virgin olive oil and the tablespoon of butter in a frying pan.
  2. Cut the onion and garlic into small pieces and poach them.
  3. Heat the vegetable stock in a saucepan, which can be made in advance or bought ready-made.
  4. Add the sliced porcini mushrooms to the pan and leave to cook for 3 or 4 minutes.
  5. Then add half the stock and the rice, a little salt and fry for a few minutes, gradually adding the rest of the vegetable stock and stirring gently.
  6. Leave to cook for 10-12 minutes over a medium heat, stirring gently.
  7. Add 2/3 of the grated truffle and stir all the ingredients together. Leave to cook for a further 3 minutes.
  8. Once the rice is cooked, add the Parmesan cheese and mix well.
  9. Grate or slice the rest of the truffle over the hot dish and serve.

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