Risotto Al Tartufo E Porcini Recipe
Carnaroli Acquerello, Confit Porcini, Parmigiano, Hazelnuts, Black Truffle, Fennel, Chanterelles
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Ingredients
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Rice and Base
Mushrooms and Truffle
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and fennel, sautéing until soft and translucent, about 5 minutes.
- 3
Cook the Rice
Add the Carnaroli rice to the skillet, stirring to coat the grains with the oil and aromatics. Toast the rice for about 2 minutes until slightly translucent.
Cooking the Risotto
- 4
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Repeat this for about 15-18 minutes until the rice is al dente.
- 5
Incorporate Mushrooms
In the last 5 minutes of cooking, add the chopped confited porcini mushrooms and sliced chanterelles to the risotto, stirring gently to combine.
Finishing the Dish
- 6
Add Cheese and Seasoning
Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmigiano-Reggiano cheese, and season with salt and freshly ground black pepper to taste.
- 7
Garnish and Serve
Plate the risotto and top with shaved black truffle and chopped hazelnuts. Serve immediately while hot.
