Truffle Mushroom Risotto with Nutty Spinach Salad
Ingredients For the Risotto 1 onion 2 sticks of celery 1 tbsp Wilson’s Truffle Flavoured Oil 1 bunch of fresh thyme (30g) 20g dried porcini mushrooms 350g mixed mushrooms (chestnut, button, wild, shiitake) 1.2 litres organic vegetable stock 300g arborio risotto rice 125ml white wine 40g parmesan r vegetarian hard cheese 20g unsalted butter For […]
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