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Risotto

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12
serves

INGREDIENTS

1 cup chopped onions
0.25 cup of Truffle Wine Sauce Magnifying_glass
1 minced fresh garlic cloves
1.0 cup of Mushroom Ragout Magnifying_glass
1 tbsp. + 2 tsp. unsalted butter, divided
1 tsp. olive oil
2 cups Arborio rice
5 cups hot chicken broth
1 recipe Mushroom Ragout
1/2 cup grated parmesan cheese

INSTRUCTIONS

  1. 1
    Sauté onion and garlic in 1 tablespoon butter and olive oil until softened. Add rice; cook and stir over medium-high heat 2 to 3 minutes to coat well. Add hot broth, 1/2 cup at a time, cooking over low heat and stirring constantly after each addition until broth is almost absorbed. Cook until rice is al dente and consistency is creamy. Remove from heat.
  2. 2
    Just before serving, heat 1 teaspoon butter in medium pan. Add Mushroom Ragout; cook and stir until hot. Stir in 1/4 cup Truffle Wine Sauce; heat 2 to 3 minutes. Remove from heat; stir in remaining 1 teaspoon butter. Gently fold in cheese.

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preparation methods
Meals/Courses
cuisines European, Italian
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