Difference between revisions of "Triple Truffle Risotto"
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==Additional Information== | ==Additional Information== | ||
| + | |||
| + | ==Real Life Recipe== | ||
| + | ===Introduction=== | ||
| + | *Active cooking time: 30-45 mins | ||
| + | *Total cooking time: 30-45 mins | ||
| + | *Serves 4 | ||
| + | |||
| + | You might not be tripping on shrooms after eating this dish, despite the name, but you’ll be just as happy! | ||
| + | |||
| + | ===Ingredients=== | ||
| + | *9 oz chestnut mushrooms, chopped (250g) | ||
| + | *2 oz yellow oyster mushrooms (50g) | ||
| + | *2 oz wild mushrooms (50g) | ||
| + | *1 vegetable stock cube dissolved in 4¼ cup (1L) ofwater | ||
| + | *2 tbsp olive oil (30mL) | ||
| + | *1 onion, finely chopped | ||
| + | *2 garlic cloves, finely chopped | ||
| + | *1½ cup risotto rice (300g) | ||
| + | *¾ cup white wine (175ml) | ||
| + | *2 tbsp butter (25g) | ||
| + | *parsley leaves to taste, chopped | ||
| + | *¼ cup parmesan or grana padano, grated (50g) | ||
| + | |||
| + | ===Steps=== | ||
| + | 1.Heat oil in a deep frying pan over a medium heat. Add the onions and garlic, then fry for about 5 minutes until soft. | ||
| + | |||
| + | 2. Stir in the mushrooms, season with salt and pepper and cook until the mushrooms have softened. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. | ||
| + | |||
| + | 3. Pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until it has absorbed all the liquid. Add another quarter of stock and continue to simmer and stir - it should start to become creamy, plump and tender. Keep adding quarters of stock until all the stock is gone. The rice should be nearly cooked by now. | ||
| + | |||
| + | 4. Take the pan off the heat, add the butter and chuck in the cheese and some parsley and stir. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cooks a bit. Give the risotto a final stir, spoon into bowls and arrange some sliced chestnut mushrooms and a little extra parsley. | ||
[[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | [[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | ||
Revision as of 07:26, 22 March 2017
| Triple Truffle Risotto | |
|---|---|
| File:Triple truffle risotto1.png | |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | ?? |
| Effect | HP +400, HP Recovery Rate x1.75, Immune to Poison |
| Ingredients | Funguar, Alstroom, Saxham Rice |
| Acquired by | Obtain an Alstroom from a Food Spot |
Triple Truffle Risotto is a Recipe for a Cooked Meal.
Contents
Acquired By
?????
Additional Information
Real Life Recipe
Introduction
- Active cooking time: 30-45 mins
- Total cooking time: 30-45 mins
- Serves 4
You might not be tripping on shrooms after eating this dish, despite the name, but you’ll be just as happy!
Ingredients
- 9 oz chestnut mushrooms, chopped (250g)
- 2 oz yellow oyster mushrooms (50g)
- 2 oz wild mushrooms (50g)
- 1 vegetable stock cube dissolved in 4¼ cup (1L) ofwater
- 2 tbsp olive oil (30mL)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ cup risotto rice (300g)
- ¾ cup white wine (175ml)
- 2 tbsp butter (25g)
- parsley leaves to taste, chopped
- ¼ cup parmesan or grana padano, grated (50g)
Steps
1.Heat oil in a deep frying pan over a medium heat. Add the onions and garlic, then fry for about 5 minutes until soft.
2. Stir in the mushrooms, season with salt and pepper and cook until the mushrooms have softened. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates.
3. Pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until it has absorbed all the liquid. Add another quarter of stock and continue to simmer and stir - it should start to become creamy, plump and tender. Keep adding quarters of stock until all the stock is gone. The rice should be nearly cooked by now.
4. Take the pan off the heat, add the butter and chuck in the cheese and some parsley and stir. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cooks a bit. Give the risotto a final stir, spoon into bowls and arrange some sliced chestnut mushrooms and a little extra parsley.
