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Mushroom RisottoMarch 20, 2015
PrintDifficulties: Quick & Easy
Rich, creamy risotto with shitake and porcini mushrooms and a touch of truffle flavor…
Ingredients
For: 4 servings
- 4 cups chicken broth
- 2 Tbsp unsalted butter
- 1/2 cup minced onion
- 4 Tbsp Urban Accnet Mushroom Truffle Hunt
- 3/4 cup risotto rice
- 1/4 cup dry white wine
- 1 Tbsp soy sauce
- Preparation:
- 5 min
- Cooking:
- 45 min
- Ready in:
- 50 min
Instructions
- In medium saucepan, bring chicken broth to a boil.
- In another saucepan, melt butter over low heat and saute onion and Mushroom Truffle Hunt until onion is translucent, about 2 min.
- Stir in risotto rice, wine and soy sauce, bring to a boil.
- Add all but 1/2 cup of broth, reduce heat and simmer uncovered for about 20 min, stirring occasionally.
- Add remaining 1/2 cup of broth and heat through.
- Rice should be al dente, but not crunchy, and any remaining liquid should be creamy.
I made the Mushroom Truffle Risotto according to directions on the bottle of Mushroom Truffle Hunt. However, it was very salty, even tho I did not add anything extra and used low sodium chicken broth as well as low sodium soy sauce. When it called for 4 T I used 4 tablespoons of the blend. Was it supposed to be teaspoons?
Hi Madeline, Mushroom Truffle Hunt does have some salt in the blend. The recipe has been tested several times and 4 TBSP is correct. If you decide to make the recipe again, try 2 TBSP of mushroom truffle hunt to start and add more if you need it.