Basturma and Mushroom Risotto with Truffle Oil

Basturma and Mushroom Risotto with Truffle Oil is a delicious and hearty dish that combines the rich flavors of cured beef and earthy mushrooms with the luxurious aroma of truffle oil. This dish is perfect for a cozy night in or a special occasion.

To make this dish, you will need the following ingredients per serving:

- 1/2 cup Arborio rice
- 1/4 cup diced basturma
- 1/4 cup sliced mushrooms
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/4 cup white wine
- 1 1/2 cups chicken or vegetable broth
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish

To start, heat a large skillet over medium heat and add the basturma. Cook for a few minutes until it starts to release its oils and becomes slightly crispy. Remove the basturma from the skillet and set aside.
In the same skillet, add the onion and garlic and sauté until the onion becomes translucent. Add the mushrooms and cook until they are tender and slightly browned.
Add the Arborio rice to the skillet and stir to coat it with the onion and mushroom mixture. Pour in the white wine and stir until it is absorbed by the rice.
Slowly add the chicken or vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is cooked through and has a creamy consistency.
Stir in the cooked basturma and truffle oil and season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.
This Basturma and Mushroom Risotto with Truffle Oil is a perfect combination of savory and earthy flavors. The basturma adds a salty and slightly spicy kick, while the mushrooms bring a rich and earthy taste. The truffle oil adds a luxurious aroma that elevates the dish to a whole new level.
Type of dish: Main course
Main ingredients: Basturma, mushrooms, Arborio rice