Risotto with porcini mushrooms and truffle oil
4 servings
30 minutes
Risotto with white mushrooms and truffle oil is a true delight for gourmets, combining a creamy texture with the rich aroma of forest mushrooms and a refined hint of truffle. The origins of the dish trace back to Northern Italy, where the art of making risotto has been perfected over centuries. White mushrooms add richness to the flavor, while truffle oil enhances its depth, turning each spoonful into a gastronomic adventure. This dish pairs perfectly with white wine, revealing the richness of its flavor notes. Risotto with white mushrooms and truffle oil is served as an elegant main course or as an exquisite appetizer, gracing the table with its refined aroma and harmonious balance of flavors.
1
Chop the garlic finely and sauté in olive oil for a minute. Once the garlic turns orange, remove it, leaving the infused oil. Add the mushrooms and sauté until cooked, about 10-12 minutes.
- Garlic: 1 clove
- Olive oil: 50 ml
- White mushrooms: 100 g
2
Add rice and sauté it while stirring until it becomes translucent. Pour in the wine and wait for the alcohol to evaporate.
- Arborio rice: 200 g
- Dry white wine: 50 ml
3
Then add chicken broth so that it does not cover the rice with mushrooms by more than 1 cm, ensuring that the broth does not evaporate completely, adding in small portions until the rice is al dente.
- Chicken broth: 1 l
4
After the rice is ready, add cheese and truffle oil, and mix thoroughly. Serve with white wine.
- Grana Padano cheese: 100 g
- Olive Truffle Oil: 1 teaspoon
- Salt: to taste