TRUFFLE & MUSHROOM RISONI
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
- Heat a large pan to medium-high, add the butter and truffle oil. Then add the mushrooms to the pan and sauté until the butter has coated the mushrooms and they are slightly softened. Add risoni to the pan and toss to coat with the butter. Deglaze the pan with the wine and reduce by half. Add the stock 1 cup at a time allowing to reduce before each addition.
- Once the risoni has absorbed all of the stock spoon into a bowl and top with parmesan, chopped parsley and an extra drizzle of truffle oil.