Truffle Scented Champagne Risotto

Truffle Salt Scented Champagne Risotto

To make up for my shamefully long absence, I tried to make something so distractingly decadent and drool-worthy that my hiatus will hopefully be quickly forgiven! This risotto was conceived as all fantastic recipes – while discussing something completely different! We were sitting at my parents home, and having a chat with my visiting Italian brother-in-law about bhel and sev puri, and somehow reached the conclusion that a champagne risotto with parmesan would be incredible.

That just stuck.

All I did was add some truffle salt and sliced truffles.

One of the many fabulous characteristics of this recipe is that it involves absolutely no fresh ingredients (unless you count one small white onion ‘fresh’). It is just a fabulous way to use up that almost over bottle of champagne (yeah, because that always happens. NOT!). You can always spruce it up with some fresh spears of asparagus, or swap the champagne for merlot and then add some beetroot.
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Risotto ai funghi e prezzemolo

In simple English, that translates to roasted mushroom risotto with parsley. This recipe has been adapted from the namesake recipe on one of my favourite blogs- What’s for Lunch Honey? Another favourite from that blog is the Spinach, Avocado and Goats Cheese Salad. I had the urge to make a good quality mushroom risotto, so […] Read more…

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