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Wild Mushroom Risotto with Truffle Oil

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by Kristy Flores

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Rich vegetarian risotto is made by cooking down arborio rice with porcini mushroom-infused broth, white wine, and parmesan cheese until unbelievably cream. Sautéed mixed wild mushrooms and shallots are gently folded into the risotto, which gets finished with some peppery fresh watercress and a drizzle of white truffle oil for even more luxurious umami flavor.

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Nutritional facts

Protein

16g

Carbs

70g

Calories

710

Fat

36g

Ingredients

Canola and Olive Oil BlendButterWatercressVegetable BaseBlack PepperGarlicKosher SaltShallotArborio RicePorcini Mushroom PowderThymeTruffle OilMushroomsWhite WineParmesan Cheese

Reviews

4.2

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Based on 477 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

-

Ariel Oandasan · 06/08/24

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About Kristy Flores

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Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.

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