Total Time
50mins
Prep 10 mins
Cook 40 mins

Another goodie from Isabel Allende's book Aphrodite.

Ingredients Nutrition

Directions

  1. Warm the stock, then remove from heat.
  2. Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms. Set aside on a plate.
  3. In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
  4. Gradually add rosemary, nutmeg and 2.5 cups of the stock. Cook over low heat stirring occasionally for 20 minutes.
  5. Return mushrooms to skillet. Pour in remaining broth and cook 10 minutes more.
  6. When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
  7. Add salt if desired.
  8. Remove from heat.
  9. Add grated cheese and serve warm.

Reviews

(1)
Most Helpful

Wonderful! Even though the ingredients call for "4 T butter" yet only 2 T are used per the directions. For the vegetable stock, I used recipe #135453. This is overall fabulous, even according to my picky DH! Thanks, CookieCutter! Made for My Three Chefs.

mersaydees November 16, 2008

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