Risotto with porcini mushrooms and truffle paste
1 serving
25 minutes
Risotto with white mushrooms and truffle paste is an exquisite dish of Italian cuisine that delights with its harmony of flavors and delicate texture. The white mushrooms provide a rich, forest aroma, while the champignons add softness, and the truffle paste contributes noble earthy notes. Carnaroli rice, one of the best varieties for risotto, absorbs the broth becoming creamy yet retains a slight firmness. The tenderness of butter and the sharpness of parmesan create a velvety consistency, while white wine adds a subtle acidity. This dish is perfect for special occasions, served hot with a slight wave on the plate. It reveals the depth of Italian gastronomy, offering refined pleasure with every bite.
1
Chop the mushrooms and sauté them in a heated pan with olive oil. Set aside.
- Porcini mushrooms: 90 g
- Button mushrooms: 100 g
- Olive oil: 10 ml
2
In a small pot or metal saucepan, place half of the available butter and sauté the finely diced shallots until golden.
- Butter: 35 g
- Shallot: 20 g
3
In a pot with onions, add rice and sauté until the rice's shell becomes slightly transparent, then pour in wine and evaporate.
- Carnaroli rice: 80 g
- Dry white wine: 40 ml
4
After the wine evaporates, we gradually add the broth.
- Mushroom broth: 170 ml
5
Then we add the mushrooms and continue to boil.
- Porcini mushrooms: 90 g
- Button mushrooms: 100 g
6
2-3 minutes before readiness, add the remaining butter, parmesan, and truffle paste. Season to taste. Add salt if needed and sprinkle with chopped parsley.
- Butter: 35 g
- Parmesan (Parmigiano Reggiano): 20 g
- Black truffle paste: 10 g
- Salt: to taste
- Parsley: 5 g
7
Serve on a plate. When serving, gently tap the bottom of the plate with your palm to make the risotto 'wave'.
