Vegetarian, vewngitehanace TRUFFLEINFUSED RISOTTO CAKES
If YOU can’t IMAGINE life without meat, TRY these Recipes specially created for wknd. You’ll be hooked
• ½ a medium onion • 2 garlic cloves • 1 tbsp coconut oil • 2 cups button mushrooms • 1 cup shitake mushrooms • 2 cups Arborio rice • 2 L vegetable broth • 1 tbsp truffle oil • ½ cup chopped coriander • 1 tsp salt or to taste • 1 tsp black pepper
In a large pot, sauté the onion and garlic together in coconut oil for 3- 5 minutes.
Add the mushrooms and rice and sauté for another 5 minutes.
Add 2 cups of the vegetable broth to the rice mixture in addition to the truffle oil.
Keep on stirring the broth ( adding the remaining broth two ladles at a time). Season to taste. The total cooking time should be 45- 50 minutes.
Once the risotto is ready, move it to a bowl and allow to cool. Once cooled, add the chopped coriander and mix well.
Make the mixture into small risotto cakes.
Before serving, heat the pan, add 1 tsp coconut oil and heat your risotto cake on each side for 3- 4 minutes on medium high heat. Serve.