Stainless Steel Risotto Pan (2 Qt) - Even heat distribution and lid for moisture retention.
Wooden Spoon Riser - Smooth surface for gentle stirring of risotto.
Digital Kitchen Scale (120g) - Precision in measuring ingredients.
Chef's Knife (8" or 10") - For slicing vegetables and handling truffles.
Mushroom Brush - Clean shiitake mushrooms efficiently.
Silicone Spatula - Heat-resistant for stirring risotto.
Measuring Cup Set (1 cup, 1/2 cup, 1/4 cup) & Liquid Measuring Cups - For accurate ingredient measurements.
Cutting Board - Stable surface for chopping vegetables.
Vegetable Peeler or Paring Knife - Remove leeks' tough outer layers.
Truffle Infuser or Grinder (if using truffles) - Preserve the essence of truffles in risotto.
High-Speed Blender (optional) - For making homemade vegetable broth with shiitake mushrooms.
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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