We recently acquired a bottle of the newest import from Sagra Foods – Sabatino Truffle Zest.
A creamy Risotto was the perfect meal for these chilly winter nights. The Truffle Zest was the perfect ingredient to take the dish from average to wow.
A small pinch of the zest mixed in with some olive oil drizzled over the dish just before serving is your secret weapon. The aroma is mouth watering, and the taste is divine.
Serving Suggestion: Pair with a chilled Ken Forrester Chenin Blanc.
Do you have any other meal suggestions to best showcase this Truffle Zest? Let us know!
- 1 cup Risotto
- 1 cup Exotic mushrooms or brown mushrooms
- A knob of butter
- 1 Medium Onion - finely chopped
- 1 clove garlic, finely chopped / 5ml of crushed garlic
- ⅓ cup dry white wine
- 1 cup chicken/ vegetable stock
- 2 cups boiling water - if needed
- Basil leaves to garnish
- Sea salt and freshly ground black pepper, to taste
- A pinch of Truffle Zest
- Olive oil, to drizzle
- Sear the sliced mushrooms in 1 T butter and 1 T olive oil in a wide heavy-based pan over a medium heat.
- Remove from the heat, set aside and season lightly.
- Reduce the heat and add the remaining olive oil plus a further spoonful of butter to the pan.
- Add onions and cook gently until softened.
- Add the garlic and risotto rice.
- Pour in the wine and stir until the liquid has been absorbed.
- Add the stock, ladle by ladle, stirring often, until the liquid is absorbed.
- Rice should be swollen and just tender. (Al dente)
- If needed, repeat the process with the boiling water.
- Season to taste.
- Add the reserved mushroom.
- Cover tightly and leave for a few minutes.
- Drizzle with truffle oil, top with basil leaves and serve.