Truffle & Wild Mushroom Risotto
Basically Risotto is a northern Italian rice dish cooked with liquid until it reaches a creamy consistency. The liquid can be obtained from meat, fish, or vegetables as stock. There are different types of risotto which contain butter, onion, white wine, and Parmigiano-Reggiano cheese. It is one of the most common ways of cooking rice in Italy
Equipment
- 1 cooking pan for cooking risotto
- 1 wooden spoon for cooking risotto
- 1 ladle for pouring stock
- 1 weighing scale
- 4 pasta or deep plate for serving risotto
- 1 serving spoon for serving risotto
- 4 main course spoons for serving risotto
- 4 main course forks for serving risotto
- 1 peppermill
- 1 truffle slicer
Ingredients
- 300 grams ACQUERELLO brand CARNAROLI rice Substitute Arborio rice
- 15 ml olive oil for cooking
- 50 ml Cooking white wine
- 1 liter Vegetable stock
- 150 grams sautéed mix mushrooms button mushrooms, Shitake, eringi, portabello, porcini, morels
- 60 grams unsalted butter
- 5 grams dry porcini powder optional
- 60 grams Parmigiano reggiano cheese grated
- 5 ml black truffle oil optional
- 5 grams black truffle paste
- 10-15 grams fresh black truffle
- 10 grams chive chopped for garnish
- 10 grams fresh Italian parsley or chervil leaves for garnish
Instructions
- In a pot, make vegetable stock using onion, carrot, celery, leeks & garlic.
- In a saute pan cook chopped mix mushrooms over high flame, give nice golden brown color, keep aside
- In a pan cook rice with olive oil for around 2 minutes. deglaze with white wine, let the wine get cooked and add around 2 ladles vegetable stock, add dry porcini powder to give more flavour, keep on stirring. cook for around 8-10 minutes.
- Once rice is halfway cooked add roasted mixed mushroom, keep adding more stock as required. add butter, keep on stirring regularly for next 2-3 minutes.
- Add truffle paste and grated Parmigiano reggiano cheese, finish with black truffle oil. season with salt & pepper.
- Place risotto in a deep plate, finish with freshly sliced black truffle, chopped chives & fresh parsley leaves.
Notes
https://specialtyproduce.com/produce/Italian_Black_Winter_Truffles_1057.php
I know and totally understand that truffle is being always a luxury items to use for everyone so i always keep a substitute of truffle paste and truffle oil. Even truffle oil is not always infused with fresh truffle, it's just made if truffle essence and adds a strong flavour to the dish. So it's always suggested to buy the truffle oil from well renowned vendors to assure the purity. I personally use dry porcini powder to give the risotto strong flavour but it's totally optional, this can be skipped if it's too strong for you.
I hope you will try this recipe and please don't forget to share your feedback!
I know and totally understand that truffle is being always a luxury items to use for everyone so i always keep a substitute of truffle paste and truffle oil. Even truffle oil is not always infused with fresh truffle, it's just made if truffle essence and adds a strong flavour to the dish. So it's always suggested to buy the truffle oil from well renowned vendors to assure the purity. I personally use dry porcini powder to give the risotto strong flavour but it's totally optional, this can be skipped if it's too strong for you.
I hope you will try this recipe and please don't forget to share your feedback!