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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another goodie from Isabel Allende's book Aphrodite. Ingredients:
3 cups vegetable stock |
4 tablespoons olive oil |
4 tablespoons butter |
3 tablespoons onions, minced |
1 tablespoon garlic, grated |
1 cup mushroom, brown, chopped |
1 cup portabella mushroom, chopped |
1 cup arborio rice |
1 tablespoon rosemary, chopped |
1/2 teaspoon nutmeg, fresh, grated |
1/2 cup white wine |
1 teaspoon truffle oil |
salt |
1/2 cup parmesan cheese, fresh, grated |
Directions:
1. Warm the stock, then remove from heat.
2. Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms. Set aside on a plate.
3. In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
4. Gradually add rosemary, nutmeg and 2.5 cups of the stock. Cook over low heat stirring occasionally for 20 minutes.
5. Return mushrooms to skillet. Pour in remaining broth and cook 10 minutes more.
6. When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
7. Add salt if desired.
8. Remove from heat.
9. Add grated cheese and serve warm.
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