Tartufo Mushroom Risotto
Creamy arborio risotto finished with Tartufo truffle oil for deep, earthy flavour.
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Instructions
- Sauté shallots and mushrooms in a wide pan until golden.
- Add arborio rice and toast for 2 minutes.
- Deglaze with wine and add warm stock one ladle at a time, stirring constantly.
- When rice is creamy and al dente, stir in parmesan and Tartufo truffle oil.
- Serve with shaved parmesan and extra truffle oil.