Porcini Risotto with Black Truffle

🧂 Ingredients

• ✓
  Arroz arborio

  320g
• ✓
  Hongos porcini frescos

  200g
• ✓
  Hongos porcini secos

  30g
• ✓
  Trufa negra

  20g
• ✓
  Caldo de verduras

  1.2L
• ✓
  Mantequilla

  80g
• ✓
  Parmesano

  100g
• ✓
  Chalota

  2 unidades
• ✓
  Ajo

  2 dientes
• ✓
  Vino blanco seco

  150ml
• ✓
  Perejil fresco

  20g
• ✓
  Aceite de oliva

  2 cucharadas
• ✓
  Sal

  al gusto
• ✓
  Pimienta negra

  al gusto

📋 Instructions

1. 1

   Heat vegetable stock and keep it simmering.

2. 2

   Finely chop shallot and garlic. Clean porcini mushrooms and slice them.

3. 3

   Rehydrate dried porcini in warm water for 20 minutes. Drain and reserve the liquid.

4. 4

   In a heavy-bottomed pot, sauté shallot in butter until translucent.

5. 5

   Add rice and toast for 2 minutes until grains are pearly.

6. 6

   Pour white wine and stir until completely absorbed.

7. 7

   Add fresh porcini mushrooms and garlic. Cook 3 minutes.

8. 8

   Start adding hot stock ladle by ladle, stirring constantly.

9. 9

   Add strained liquid from dried mushrooms. Continue stirring.

10. 10

    Repeat the process for 18-20 minutes until rice is al dente.

11. 11

    Remove from heat. Add cold butter cubes and grated parmesan.

12. 12

    Rest 2 minutes. Serve with black truffle shavings and fresh parsley.