Risotto Ai Funghi Porcini E Tartufo Recipe

Cooking Instructions

1. 1

   Prepare the Porcini Mushrooms

   Rehydrate the dried porcini mushrooms in warm water for about 20 minutes. Drain, reserve the soaking liquid, and chop the mushrooms.

2. 2

   Sauté the Aromatics

   In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent. Add minced garlic and cook for another minute.

3. 3

   Toast the Rice

   Add Arborio rice to the pan and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 15 minutes.

5. 5

   Incorporate the Mushrooms

   After 15 minutes, add the chopped porcini mushrooms and continue to add broth until the rice is al dente and creamy, about 5 more minutes.

6. 6

   Finish the Risotto

   Remove the pan from heat and stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste. If using fresh truffle, shave or slice it over the top before serving.

7. 7

   Serve

   Serve hot, garnished with additional Parmesan cheese and freshly shaved truffle if desired.