Mushroom Risotto with 1965 Graviera with Truffle

Ingredients

300 g Arborio or Carnaroli rice (for risotto)
250 g mushrooms (prefer mixed mushrooms such as porcini, pleurotus), sliced
150 g Arvanitis Graviera 1965 with Truffle, grated
1 small onion, finely chopped
2 cloves of garlic, crushed
50 ml olive oil
50 g butter
100 ml white wine
1 litre of hot vegetable or chicken stock
1 tablespoon of truffle paste (optional)
Freshly ground pepper and salt
Parsley leaves for garnish

Directions

In a large frying pan, heat 25 g butter and 25 ml olive oil. Add the mushrooms and sauté for 5-7 minutes until they are golden and the liquid has evaporated. Remove them from the pan and keep them aside.

In the same pan, add the remaining olive oil and butter. Sauté the onion and garlic over medium heat until soft and translucent, about 3-4 minutes.

Add the rice and stir for 1-2 minutes to coat with the oil and become slightly translucent.

Add the white wine and stir until the alcohol evaporates and the wine is absorbed.

Begin adding the hot broth, one ladleful at a time. Stir constantly and wait for the liquid to be absorbed before adding the next ladleful. Continue this process for 18-20 minutes, until the rice is tender but still holds a little in the center.

Once the rice is done, add the sautéed mushrooms and stir. Remove the pot from the heat and add the

1965

Grated

Arvanitis Graviera with Truffle

. Stir well to melt the cheese and create a creamy texture in the risotto.

If using truffle paste, add it and stir for extra flavor. If you have fresh truffle, rub some on top before serving for extra intensity.

Serve the risotto immediately and garnish with parsley leaves and freshly ground pepper.

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