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Risotto Dishes

Mushroom Risotto with White Truffle Oil

(Serves 4)

Caffe Aldo Lamberti
2011 Route 70 West
Cherry Hill, NJ 08002
(856) 663-1747

Ingredients:

4 oz. olive oil (divided)
2 oz. butter (divided)
1 lb. rice
1 tbsp. sea salt
1/4 Spanish or white onion (a large piece for easy removal)
8 oz. Chablis
2 lb. chicken stock or water
2 cups mixed sliced mushrooms
4 tbsp. chopped parsley
1 oz. white truffle oil
1/2 cup grated parmesan cheese

Procedures:

Saute rice in half of the oil and half of the butter for three minutes. Add the sea salt and wine and cook until evaporated. Add onions and chicken stock (or water) in two stages and cook until thick and soupy. Meanwhile, saute the mushrooms in reserved oil and butter. Add chopped parsley. Moisten if needed with additional chicken stock (or water). When rice is cooked al dente, combine and toss with grated parmesan cheese.

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Cherry Hill, NJ 08002
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