Creamy truffle risotto with spinach and boiled egg

Name: creamy truffle risotto with spinach and boiled egg
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 500 ml water; 1 mushroom broth tablet; 2 shallot; 1 toe garlic; 70 g truffle butter; 200 g mushroom mix with peppers and chives Scale; 150 g risotto rice; 2 egg; 200 g Spinach; 45 g Parmesan cheese flakes container of 90 g

Truffle risotto with mushrooms, spinach, a soft boiled egg and Parmigiano Reggiano.

Ingredients

Directions

Bring a pan with the water to the boil and add the bouillon tablet. Meanwhile, clean the shallots and the garlic and shred them.
Heat 2/3 of the truffle butter in a thick-bottomed pan, add the shallot and fruit for 1 min. Add the garlic and mushroom mix and cook for 2 min.
Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
Add another dash of broth and stir until it too has been absorbed. Repeat this until the rice is al dente. This takes about 20 min.
Meanwhile, bring a large pot of water to the boil and cook the eggs for 6 minutes. Leave scare, peel and halve in length.
Add the spinach to the risotto rice and gently fold until the vegetables have shrunk.
Remove the pan from the heat and add the cheese and the rest of the butter. Season with pepper and salt.
Divide the risotto over deep plates and serve with the egg.