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ITALIAN
Truffle Mushroom Risotto
A deeply comforting and earthy dish where Arborio rice is slowly coaxed into a creamy suspension with wild mushrooms.
Ingredients
- —300g Arborio rice
- —400g mixed wild mushrooms
- —1.5L hot vegetable or chicken broth
- —100g freshly grated Parmigiano-Reggiano
- —2 tbsp white truffle oil
- —1 glass dry white wine
Method
1
Sauté mushrooms in olive oil until deeply browned. Set aside.
2
Toast the dry rice in a wide pan until the edges are translucent, then deglaze violently with wine.
3
Add the hot broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
4
Remove from heat, aggressively beat in cold butter and cheese, then drizzle with truffle oil.