store locator

Black Truffle Risotto

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings

INGREDIENTS (Black Truffle)

  • 140g diced onion
  • 1c Arborio rice
  • 25g plant butter
  • 8oz mushrooms chopped or sliced
  • 2T olive oil
  • 3.5oz Misha’s Black Truffle cheese
  • 1t salt
  • 1/2t truffle salt
  • 3c veggie broth
  • Pinch of Cayenne
  • Parsley (for garnish, optional)

INSTRUCTIONS

  1. Preheat oven to 400. With love, sauté shrooms in oil and butter over medium heat, add 1/2t salt. Let the mushrooms sweat and cook for about five minutes.

  2. Add in chopped onions and stir until translucent (about 5 min).

  3. Add rice and sauté for about 3 min.

  4. Add 1/2t salt. We want the fat to cover each grain, and slightly toast.

  5. Add 1c of broth and mix until the liquid has evaporated at the bottom of the pan.

  6. Add another 1c of broth, and put in the (hot) oven for 15 min.

  7. While in the oven, add 1c of broth, 1/4t truffle salt, pinch of cayenne and 3.5 oz of Misha’s (BT) and mix into a creamy sauce.

  8. After 15min, put the pan back on medium heat and pour creamy mixture on the rice and stir.

  9. Mix with love for about 5 min and check texture. Top with Parsley, truffle oil and enjoy. Yes, you can totally do a happy dance.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • 3 cups/ serves 5-6

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper

INSTRUCTIONS

  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

You might also be interested in: