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Truffle Mushroom Risotto
LXV Recipe

Truffle Mushroom Risotto

By Neeta Mittal
Prep10 mins
Cook15 mins
Serves2
ProteinVegetarian
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Neeta's Pairing

Make it the LXV way

Spice blend

LXV Nuit de Truffe Spice Blend

Ingredients: Carob Bean Powder, Porcini Mushroom, Truffle dust, Truffle Salt, Piment d'Espelette, Shitake Mushroom, Nutritional Yeast, Granulated Garlic, Shallots, Black Pepper, Bay Leaves ground, Rosemary Notes: An artisanal, umami-rich blend crafted around carob, porcini,…

Creamy mushroom risotto folded with Nuit de Truffe just before serving, finished with Parmesan.

Ingredients

  • 1 cup sliced mushrooms
  • 2 cups cooked risotto
  • 2 tbsp butter, divided
  • ¼ cup grated Parmesan
  • 1 tsp Nuit de Truffe

Method

  1. Heat a skillet over medium heat.
  2. Add 1 tbsp butter and the sliced mushrooms.
  3. Sauté for 5–7 minutes, until browned and their moisture has mostly cooked away.
  4. Reduce the heat to medium-low.
  5. Add the cooked risotto and remaining 1 tbsp butter.
  6. Stir gently until hot and creamy. If needed, loosen with a spoonful of water or broth.
  7. Stir in the Parmesan.
  8. Remove from the heat and fold in 1 tsp Nuit de Truffe.
  9. Divide between two warm bowls and serve immediately.
  10. Finish with a little extra Parmesan on top, if desired.

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https://www.lxvwine.com/recipes/truffle-mushroom-risotto/ · LXV Wine, Paso Robles