Recept Afdrukken
Risotto with boletus and white truffle oil
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A delicious risotto that you can serve as a single dish or in combination with a fresh piece of white fish. I think the egg yolk is a must, for me it goes hand in hand with the taste of truffle.
Prep Time
45 min
Cook Time 35 min
Servings
pers
Ingredients
  • 300 gr risotto rice f.e. Arborio. I don't always have risotto rice at home. Then I sometimes dare to replace it with the rice I use for paella (Bomba)
  • 400 gr fresh boletus or mixed mushrooms
  • 1 liter vegetable broth Provide an extra amount so that you have it ready should the rice get too dry
  • 50 gr grated parmesan
  • 1 shallot
  • 1 egg yolk If you serve individually, provide a yolk per plate
  • 1 clove garlic
  • 4 tblspoon olive oil
  • 2 tblspoon truffle oil You can make it yourself by mixing a few shavings of truffle in a bottle with soft olive oil. Do this a few weeks before.
  • truffle ground or planed
  • 1 handfull chives chopped
  • salt and pepper
Instructions
Bake the boletus
  1. Clean the boletus (or mixed mushrooms) with a brush. Cut them into pieces or slices. Then fry them in 2 tbsp olive oil until they start to color lightly brown. Seazon with pepper and salt. Set aside for a moment. (I do this while my rice is simmering)
Prepair the risotto
  1. Shred the shallot and crush the garlic, stew in 1 tbsp olive oil. Add the rice and fry it with the shallot. (Before I add the rice I rinse it briefly). Pour 2/3 of the stock so that the rice is just under the moisture. Put the lid on the pot and let it simmer on a low heat. Check regularly if there is enough moisture. As the rice cooks, the moisture may have almost completely evaporated.
  2. Mix in the 2 tbsp truffle oil, the fried boletus, the butter and the parmesan cheese. If necessary, season some more with salt and pepper.
  3. Break the egg and separate the yolk from the egg white. Serve individually or on a platter. Place the yolk on top. (If you serve in separate plates, make sure everyone has an egg yolk). Sprinkle some finely chopped chives over it.
Prep Time
45 min
Cook Time 35 min
Servings
pers
Ingredients
  • 300 gr risotto rice f.e. Arborio. I don't always have risotto rice at home. Then I sometimes dare to replace it with the rice I use for paella (Bomba)
  • 400 gr fresh boletus or mixed mushrooms
  • 1 liter vegetable broth Provide an extra amount so that you have it ready should the rice get too dry
  • 50 gr grated parmesan
  • 1 shallot
  • 1 egg yolk If you serve individually, provide a yolk per plate
  • 1 clove garlic
  • 4 tblspoon olive oil
  • 2 tblspoon truffle oil You can make it yourself by mixing a few shavings of truffle in a bottle with soft olive oil. Do this a few weeks before.
  • truffle ground or planed
  • 1 handfull chives chopped
  • salt and pepper
Instructions
Bake the boletus
  1. Clean the boletus (or mixed mushrooms) with a brush. Cut them into pieces or slices. Then fry them in 2 tbsp olive oil until they start to color lightly brown. Seazon with pepper and salt. Set aside for a moment. (I do this while my rice is simmering)
Prepair the risotto
  1. Shred the shallot and crush the garlic, stew in 1 tbsp olive oil. Add the rice and fry it with the shallot. (Before I add the rice I rinse it briefly). Pour 2/3 of the stock so that the rice is just under the moisture. Put the lid on the pot and let it simmer on a low heat. Check regularly if there is enough moisture. As the rice cooks, the moisture may have almost completely evaporated.
  2. Mix in the 2 tbsp truffle oil, the fried boletus, the butter and the parmesan cheese. If necessary, season some more with salt and pepper.
  3. Break the egg and separate the yolk from the egg white. Serve individually or on a platter. Place the yolk on top. (If you serve in separate plates, make sure everyone has an egg yolk). Sprinkle some finely chopped chives over it.
Notes

On holiday in Greece we stayed in Meteora for a while. Kalambaka, the village, turned out to be the base of operations to search for white or black truffles in the region. Apart from the truffles, there also appear to be more than 200 types of mushrooms. The local Natural History and mushroom Mueseum of Meteora shows them all. Some, including the boletus, are dried, ground and packaged. I already brought some along with the truffle oil. Add 1/2 tbsp of the dried boletus to the risotto and you get a fantastic full flavor.