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Risoni risotto style with wild mushrooms
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a decadent mushroom risoni risotto for a gourmet meal.
Ingredients:
  • 18.20 gm Extra Virgin Olive oil
  • 20g unsalted butter
  • 1/4 onion, finely chopped
  • 400g mixed mushrooms (such as Swiss brown, button and flat mushrooms), sliced
  • 1/3 dry white wine
  • 1L chicken style liquid stock (you may not need all of it)
  • 400g Risoni pasta
  • 40.00 ml truffle oil
  • 40.00 ml chopped flat parsley
  • Grated Parmigiano Reggiano or slices of ripe Brie or Taleggio, to serve
Instructions:
  • In a large fry pan, heat oil and butter until hot. Add onions and cook for 2-3 minutes. Stir in mushrooms and cook for 3 minutes until wilted and starting to brown.
  • Stir in the Barilla Risoni for 2 minutes, followed by adding the wine to let it evaporate.
  • Gradually add a ladle of stock while stirring continuously, mimicking the method used to make risotto. Cook over low heat, adding more stock as the liquid is absorbed, until the pasta is cooked to perfection.
  • After cooking, take the mixture off the heat, and combine the truffle oil and parsley, then generously season with sea salt and pepper.
  • Serve the dish in individual bowls and generously top with Parmigiano Reggiano, Brie, or Taleggio for an indulgent touch.

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