Rice savarins with mushrooms and truffle

Name: Rice savarins with mushrooms and truffle
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Cuisine: Italian
Ingredients: 220 g Arborio rice; 70 g Mixed mushrooms, cubed; 10 g Onion; 500 ml Meat stock; 60 g Parmesan cheese; 1 Egg; 45 g Butter; 20 g Breadcrumbs; 20 g Black truffle; 10 g Fresh parsley; 10 ml Extra virgin olive oil; Garlic, 1 clove; Salt, to taste; Pepper, to taste

These rice savarins are filled with roasted mushrooms, Parmesan and herbs, then baked until golden and topped with truffle slices. Creamy inside with a crisp edge, they’re a refined dish full of rich flavour.

Preparation Time:

25 min

Cooking:

45 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Chef:

Cristian Broglia

Ingredients

220 g Arborio rice

70 g Mixed mushrooms, cubed

10 g Onion

500 ml Meat stock

60 g Parmesan cheese

1 Egg

45 g Butter

20 g Breadcrumbs

20 g Black truffle

10 g Fresh parsley

10 ml Extra virgin olive oil

Garlic, 1 clove

Salt, to taste

Pepper, to taste

Proceedings

Season the mushrooms with oil salt and pepper and the poached garlic clove.
Lay them on a steel baking dish covered with baking paper and bake them at 180° in traditional mode for 12 minutes.

Pour the rice into the glass dish, pour in the broth, salt, pepper and chopped onion, stir.
Bake in multitech mode at 180° for 18 minutes.

Remove the dish from the oven and pour the mushrooms in it, parsley, 30 g butter and Parmesan cheese, whole egg, and mix well.

Brush savarin molds with butter and dot with breadcrumbs.

Pour the rice into the molds and flatten slightly. Bake in traditional mode at 190° for 15 minutes.

Remove the savarins from the molds and place on the plate, top with truffle slices.

Rice savarins with mushrooms and truffle

Ingredients

Products used

Proceedings

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