Recipes

Risotto with asparagus, cep, and truffle oil

Ingredients:
Herkuless Gourmet Risotto Rice 200 g
Shallots 50 g
Garlic 20 g
Fresh asparagus 300 g
Fresh or frozen cep 300 g
Truffle oil 15 ml
Gritted Parmesan 50 g
White wine, dry100 ml
Mascarpone 2 tablespoon
Crushed white pepper ½ teaspoon
Veggie bullion (cooked from carrot, celery, onion) 600 ml
Olive oil 30 ml
Salt according to taste
Preparation:
Fry quickly chopped garlic and shallots in olive oil on medium flame, add rice and white wine, fry slightly, and now and then add a small ladle of veggies bullion, so continuing until rice is half-ready (crispy inside), then add chopped cep and asparagus, continue cooking by stirring now and then; when rice is ready, add gritted Parmesan, Mascarpone, and truffle oil.
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