Cooking risotto is a hefty job. The ingredients aren’t difficult to find but the stirring process to cook the rice takes a long time and it requires a lot of practice. Risotto is also hard to perfect so I’ve always been on a hunt for the right al dente risotto.
After spending the afternoon on the Highline, we grabbed an early dinner at The Risotteria. The restaurant was so crammed and busy that in order for Tiffany to sit down on the other side of the table, we had to pull the table out for her to slide in. Whenever she needed to get up, I needed to get up and pull the table out for her.
Mozzarella, Roasted Portobelllo Mushroom and Truffle Oil Risotto
Leaning for a classic side of risotto, I wanted something that was mildly creamy with a savoury and aromatic taste.
The rich fragrant and flavours from the butter and truffle oil was just about right giving the dish an all around fullness to it.
The risotto was slightly undercooked but it wasn’t hard to the point that the rice would stick to your teeth.
The roasted portobello mushrooms had so much flavour from the truffle oil and each piece was a pretty large chunk.
Topped with black pepper and mozzarella cheese, this dish was a high-flavoured and an enticing risotto dish on their menu.