Ingredients:
8 oz cremini mushrooms, sliced
4 whole garlic cloves, halved
1 whole shallot, finely chopped
6 3/4 cups low sodium vegetable broth, warm
2 cups arborio rice
1 cup melon-seed-shaped pasta
1/2 cup aged yellow cheddar, shredded
1/4 cup romano cheese, thinly shaved
1/3 cup parmesan cheese, + extra, to taste and for garnish
4 tbsp butter
3 tbsp curly parsley, roughly chopped, for garnish
1 tbsp Truffle oil
3 tsp garlic, finely chopped
3 tsp olive oil
2 tsp mushroom powder
2 tsp garlic powder
1 tsp fleur de sel
1 tsp white peppercorns, freshly ground
[Source: Pham Fatale]
How To Make:
1. In a saucepan, heat oil, saute garlic until golden. Remove and set aside.
2. In the same pan, add onion, saute until golden. Add salt and 1 tablespoon parsley. Stir, then set aside along with garlic.
3. In the same pan, add 3 tablespoons butter, let melelh and bubbly. Add garlic, saute until golden, then add pasta and rice. Stir until well blended.
4. Pour 1 cup broth, stirring constantly until boiling. Add garlic mixture, and cheese. reduce heat and cook for 15-20 minutes.
5. Season with salt. Gradually add the broth, until all liquid is absorbed.
6. Add mushrooms, just before the rice cooked. Add parmesan cheese. Season to taste.
7. Serve with sprinkled parsley.
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