Slow-cooked mushroom and truffle risotto

Hello, cooking lovers! Today we are excited to share with you a spectacular recipe from our wonderful ambassador Paola Freire, Foodtropia : Mushroom and Truffle Risotto 🌟

Paola, known for her passion for gourmet cooking and her ability to transform classic recipes into unique culinary experiences, has prepared this delicious dish for us using our exclusive AmVegan kitchenware line. And the result is simply sublime!

You will need:

• 2 cloves garlic
• 4 shallots
• 300 g of mixed mushrooms and portobello mushrooms
• 180 gr rice (carnaroli and arborio varieties are perfect)
• 1 liter of broth (chicken, vegetables or even cooked as in my case which was brutal)
• A teaspoon of truffle paste or fresh truffle (if you have it)
• 60 g of parmesan cheese
• 40 g butter

Check out the step-by-step instructions here.

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