Porcini mushroom risotto, black truffle and burrata.
A special dish for autumn
Peel the onion, chop finely and sauté in butter and olive oil until translucent. Add some finely diced garlic. Cut the fresh porcini mushrooms in thinly slices and add them. Flavour it with salt and pepper. Brown all and add the rice (Carnaroli). Add a little bit of white wine and than cook it with beef broth. If you want a creamy risotto you should stir always. When the risotto is finished, add some butter, parmesan cheese, some chopped parsley and some whipped cream. Serve the plate with planed truffle and some burrata (Burrata is a fresh Italian cheese made from mozzarella and butter).