Risotto Ai Funghi E Tartufo Recipe

Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped shallots and garlic, and sauté until they are translucent, about 2-3 minutes.

3. 3

   Cook the Mushrooms

   Add the fresh mushrooms to the skillet and cook until they are softened and browned, about 5-7 minutes.

4. 4

   Toast the Rice

   Stir in the Arborio rice and toast for about 2 minutes, allowing the rice to absorb the flavors.

5. 5

   Deglaze with Wine

   Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6. 6

   Add the Broth Gradually

   Begin adding the warm broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7. 7

   Finish the Risotto

   Once the rice is cooked, stir in the grated Parmesan cheese, salt, and black pepper to taste.

8. 8

   Serve

   Remove from heat and fold in the shaved fresh truffle (or drizzle with truffle oil). Serve hot, garnished with chopped parsley.