Try this Porcini Mushroom And Truffle Cream Risotto recipe, or contribute your own.
Suggest a better descriptionHeat the butter and olive oil in a large shallow frying pan, add the onion and over a moderate heat gently saute for 3-4 minutes. Stir in the rice and cook for a further minute coating the rice with the oil. Gradually add in the hot stock, stirring all the time, adding additional stock as and when the stock has been absorbed. Repeat this process until all the stock has been incorporated this will take approximately 20 minutes. Finally stir in the porcini mushrooms and reserved liquid, mascarpone, truffle cream and season with salt and freshly ground black pepper and heat for a further 1-2 minutes. Serve immediately with parmesan shavings. NOTES : A lovely combination of porcini mushrooms finished with a teaspoon of truffle cream which can be found on theSpecial Selection fixture.Ideal as a starter or main course.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 servings | ||
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Calories: 97 | ||
Calories from Fat: 62 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 19mg | 6 % | |
Sodium 215.6mg | 7 % | |
Potassium 67mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.9g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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