I know this looks really fancy, but it's actually really easy! However, the risotto does take some time, but you can also use quick risotto rice! This recipe uses truffle tapenade, so you doesn't have to go all expensive with the truffles. If you do wanna be more fancy, add some steak!
Heat a little oil and butter in a deep pan. Fry the garlic and onion until fragrant.
Add the rice and fry the grains until they start to look translucent. Add the wine, let the rice absorb the wine completely.
Make sure your stock is warm. Always add a generous tablespoon of the stock to the rice. Stir well and let the rice almost completely absorb the stock before adding another spoon. Keep doing this until the rice is cooked but still has a bit of bite.
Meanwhile, fry the mixed mushrooms and champignons until golden brown and soft.
As soon as the risotto rice is cooked, stir the truffle tapenade, Parmesan cheese, fresh parsley and a knob of butter into the rice. Heat this until the cheese and butter have melted.
Finally, spoon the mixed mushrooms into the risotto and serve immediately with the rucola.
Vegan: use vegan butter and wine. Leave out the parmesan. Seasoning: salt and peper
Sugar: 2.9gFiber: 6.5gCalories: 604kcalSaturated Fat: 12.4gFat: 31.7gProtein: 16.4gCarbohydrates: 68.4g
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