There are many different ways to describe the flavor and odor of truffles, but commonly you’ll hear it described as slightly garlicky with a deep musky aroma. It’s a very earthy, pungent and delicious.
There are so many health benefits to eating truffles. Served with a well-prepared risotto makes this an amazing meal. Serve this with a deep colored red wine to cleanse the palate and a tossed green salad.
Ingredients:
- 1 Tbsp. olive oil
- 1 cup chopped onions
- 6 cups vegetable stock
- 1 tsp. chopped garlic
- 2 cups arborio rice
- 1/3 lb. assorted exotic mushrooms, such shiitakes, hen of the woods, and oysters, chopped (about 2 cups) 1 Tbsp. soy margarine
- 3 Tbsp. chopped green onions
- 2 Tbsp. white truffle oil
- Salt, to taste
- Pepper, to taste
Instructions:
1-Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until slightly soft, about 3 minutes.
2-Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
3-Add the rice and simmer for 10 minutes, stirring constantly.
4-Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly about 8 minutes.
5-Stir in the margarine, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Season with salt and pepper, to taste.
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