Black Truffle Risotto Recipe
sea asparagus, marscapone, mozzarella, hamakua mushrooms, blistered tomatoes: Add Spiny Lobster Tail +15 | Add Extra Shaved Black Truffle +12
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Ingredients
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Main Ingredients
Optional Add-Ons
Method
Preparation
- 1
Prepare the Stock
In a saucepan, heat the chicken stock over medium heat until it's simmering. Keep it warm on the stove during the cooking process.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing until they are translucent and fragrant, about 2-3 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
Cooking the Risotto
- 4
Deglaze with Wine
Pour in the dry white wine, stirring continuously until the wine is mostly absorbed by the rice.
- 5
Add Stock Gradually
Start adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 20 minutes.
- 6
Incorporate Mushrooms and Asparagus
When the rice is nearly cooked (al dente), stir in the Hamakua mushrooms and sea asparagus, cooking for an additional 5 minutes.
- 7
Finish with Cheeses
Remove the skillet from heat and stir in the mascarpone and mozzarella cheeses until melted and creamy. Season with salt and black pepper to taste.
- 8
Add Blistered Tomatoes
Fold in the blistered tomatoes gently to warm them up.
- 9
Garnish with Truffle
Serve the risotto in bowls, garnished with shaved black truffle. If desired, add spiny lobster tail and extra shaved truffle on top.