One Dish Meal

Chef Richard D'souza

Executive Chef

Joshi House

Mushroom & Truffle Risotto

Traditionally Italian

Ingredients

• 160 g Arborio rice, cooked

• 30 g button mushrooms

• 15 g shiitake mushrooms, dried

• 30 ml olive oil

• 5 g garlic flakes

• 40 g butter

• 80 g fresh cream

• 40 g Parmesan cheese

• 10 g truffle whole, in brine

• 5 ml truffle oil

• 1 g thyme

• 1 g chives

• 2 g salt

• 20 ml white wine

• 10 g onions, chopped

Method

In a pan, heat olive oil. Add garlic and onions and sauté.

Add the mushrooms and sauté.

Add the washed Arborio rice and sauté. Add thyme, white wine, salt and stock water if available. Close the lid and allow to cool until al dente (to the bite).

Add butter, cream and Parmesan cheese and stir together, until creamy and cheesy.

Shave the truffle whole on top and drizzle with truffle oil.

Garnish with chives.

Serve hot.