Black Truffle Risotto | Easy Gourmet Cooking at Home
INGREDIENTS:
– WORLD MARKET BLACK TRUFFLE RISOTTO MIX 17 OZ
– 2 TBSP OLIVE OIL
– 1 TBSP BUTTER
– 1/2 CUP WHITE WINE
– 2 CUPS VEGATABLE STOCK
– 1 CUP YELLOW ONION, DICED
– 1 PACKAGE BABY BELLA MUSHROOMS, SLICED
– FRESHLY GRATED PARMESAN CHEESE
INSTRUCTIONS:
1. HEAT 2 TBSP OLIVE OIL IN A LARGE NON STICK SKILLET
2. ADD MUSHROOMS AND COOK UNTIL SOFT, REMOVE & SET ASIDE
3. ADD ONIONS AND COOK UNTIL SOFT
2. ADD 1 CUP OF RISOTTO MIX & TOAST FOR 2 MINS
3. STIR IN A 1/2 CUP WHITE WINE, LET EVAPORATE
4. ADD 2 CUPS OF VEGATABLE STOCK, SIMMER UNTIL ABSORBED & RICE IS TENDER BUT FIRM.
5. FINISH WITH 1 TBSP OF BUTTER & FRESHLY GRATED PARMESAN CHEESE
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