Recipes
Black Truffle Mushroom Risotto with Smoked Salmon Roses
Black Truffle Mushroom Risotto with Smoked Salmon Roses
Recipe Details
The black truffle paste makes this basic risotto recipe into a delicate dish. With the smoked salmon roses as an eatable decoration, this is the dish for celebrating the Mother’s Day!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Finely dice the onion
Step 2
Clean and cut the mushrooms into pieces. Cut half the smoked salmon in pieces
Step 3
In a pot, bring the chicken broth in simmer. Reduce to low heat to keep the warm
Step 4
In a pan, add some oil on a medium high heat. Sauté the onion until fragrant, add the mushroom and cook until tender
Step 5
Add the rice and sauté for 3 minutes then deglaze with white wine
Step 6
Ladle the chicken broth just enough to cover the rice and let it simmer until the rice has absorb the broth
Step 7
Repeat the step until the last batch of chicken broth has added then add the whipping cream and Italian seasoning. Stir well until the rice has thickened
Step 8
Remove from the heat and add the smoked salmon, parmesan cheese and black truffle paste. Add the butter, salt and black pepper
Step 9
Plate up. Add the remaining smoked salmon on top and ready to serve
Ingredients
General Ingredients
The black truffle paste makes this basic risotto recipe into a delicate dish. With the smoked salmon roses as an eatable decoration, this is the dish for celebrating the Mother’s Day!
Step by Step Instructions
Step 1
Finely dice the onion
Step 2
Clean and cut the mushrooms into pieces. Cut half the smoked salmon in pieces
Step 3
In a pot, bring the chicken broth in simmer. Reduce to low heat to keep the warm
Step 4
In a pan, add some oil on a medium high heat. Sauté the onion until fragrant, add the mushroom and cook until tender
Step 5
Add the rice and sauté for 3 minutes then deglaze with white wine
Step 6
Ladle the chicken broth just enough to cover the rice and let it simmer until the rice has absorb the broth
Step 7
Repeat the step until the last batch of chicken broth has added then add the whipping cream and Italian seasoning. Stir well until the rice has thickened
Step 8
Remove from the heat and add the smoked salmon, parmesan cheese and black truffle paste. Add the butter, salt and black pepper
Step 9
Plate up. Add the remaining smoked salmon on top and ready to serve