Arroz arbóreo (especial para risotto, aunque se puede utilizar como mal menor cualquier otro).
Setas variadas (pueden ser secas para hidratar, setas en conserva, naturales,….)
Mantequilla de trufa (aunque puede ser mantequilla normal)
Pastilla de caldo de pollo o verduras o caldo que tengamos
Aceite de oliva
Nata
Sal
Pimienta
ELABORACIÓN
Se echan las setas en la sartén con la mantequilla y un chorrito de aceite y se dejan sofreír levemente, se salpimientan y se echa el arroz arbóreo en la medida que marque el paquete y dependiendo de las personas que lo vayan a comer, se da una vueltas con las setas de la sartén.
En una cazuela se tendrá agua caliente a la que habremos echado la pastilla de caldo o el caldo, la que iremos echando poco a poco sobre el arroz en pequeñas tandas, que dejaremos que se consuma, cuando hayamos echado 2 o 3 veces agua (cada 4 – 5 minutos), echamos la nata, mientras removemos con el arroz, dejamos cocer un poco y comprobamos la dureza del arroz.
Si fuese necesario echariamos un poco más de agua, hasta conseguir la textura adecuada.
Servir caliente espolvoreado con cebollino picado, perejil o albahaca.
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