Serves:
6 people
Prep Time:
1 hour
Cooking Time:
40 minutes
Ingredients
- 2 oz. Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm, plus more for garnish
- 4 cups beef stock
- ¼ cup olive oil
- 1 medium onion, diced
- Salt and pepper
- 1 clove garlic, diced
- 2 cups arborio rice
- 1 cup dry white wine
- 1 tablespoon thyme, chopped
- 4 tablespoons butter
- ½ cup Parmesan
Instructions
- Soak Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto.
- Roughly chop the mushrooms, then set aside.
- In a pan on the stove, heat the beef stock and mushroom broth to a simmer.
- Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until fragrant.
- Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off.
- Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a ¼-inch liquid layer over the rice.
- After 15 to 20 minutes, the rice should be close to al dente. Add the rehydrated Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm, then the thyme (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
- To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining thyme and a few crunchy Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm.
- Enjoy!
