Truffle Risotto with Mushrooms and Mini Burrata

Name: Truffle Risotto with Mushrooms and Mini Burrata
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 shallots; ¼ cup (50 grams) butter; 1 ½ cup (300 grams) risotto rice; 1 ¾ cups (400 ml) red wine; 3 ¼ cup (750 ml) hot vegetable stock; 1 pound (500 grams) assorted mushrooms; 3 sprigs of tarragon; 1 garlic clove; 2 tablespoons olive oil; ½ cup (80 grams) truffle tapenade; 4 balls of mini burrata cheese (50 grams each)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

This is a luxurious, festive risotto: an assortment of mushrooms paired with earthy truffle and creamy burrata. A visual and culinary feast!

Ingredients

2 shallots
¼ cup (50 grams) butter
1 ½ <

Europe
Netherlands
Italy
Main course
Vegetarian
Gluten-free

Method

CHOP the shallots finely. Melt ⅛ cup (25 grams) butter in a heavy-bottomed pan. Fry the shallot for 1 minute. Stir in the rice, and fry gently until the grains are shiny and translucent.

POUR in half of the wine and allow the rice to absorb the wine as it gently cooks. Pour in the remaining wine and repeat, allowing the rice to gradually absorb this second quantity of wine