Risotto with truffle pasta, white wine and oyster mushrooms
6 servings
45 minutes
Risotto with truffle paste, white wine, and oyster mushrooms is an exquisite dish of Italian cuisine that combines a delicate creamy texture with the rich aroma of truffles and the earthy taste of oyster mushrooms. Historically, risotto originated in the northern regions of Italy where rice was used due to the influence of Eastern trade. The truffle paste, being the main highlight of this dish, adds sophistication and gastronomic elegance. White wine adds a slight acidity that enhances the depth of flavors, while parmesan and spinach complete the composition with rich and fresh notes. Risotto is perfect for family dinners or special occasions when you want to indulge in something exceptional. It should be served hot to fully reveal all aromas and textures, creating harmony on the plate.
1
Heat oil in a pan, sauté onion, garlic, and rice, stirring. When the rice becomes translucent, add white wine and let it evaporate. Then gradually add broth, stirring until absorbed by the rice. When the rice is dry, add more broth and stir. Continue adding broth until the rice is nearly fully cooked.
- Olive oil: to taste
- White part of leek: 1 head
- Garlic: 2 cloves
- Arborio rice: 240 g
- Dry white wine: to taste
- Vegetable broth: 1 l
2
Fry the mushrooms in a pan until cooked.
- Oyster mushrooms: 350 g
3
When the risotto is almost ready, add the sautéed mushrooms and truffle paste. Continue cooking until the risotto is al dente — about another 10 minutes.
- Oyster mushrooms: 350 g
- Truffle paste: 2 tablespoons
4
When serving, add spinach and Parmesan cheese: mix and immediately plate to prevent the spinach from wilting.
- Baby spinach: 150 g
- Parmesan cheese: 100 g