Porcini Risotto with Black Truffle Shavings
A symphony of forest flavors that envelops each grain of Carnaroli rice in sublime creaminess. Dried porcini mushrooms intensify their aroma during soaking, creating an extraordinarily deep umami broth that, combined with Parmigiano Reggiano cheese and butter in the final mantecatura, produces a silky and irresistible texture crowned with the earthy elegance of black truffle.
Ingredients
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✓Arroz Carnaroli320g
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✓Hongos porcini secos40g
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✓Champiñones Portobello300g
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✓Caldo de verduras1,2 litros
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✓Vino blanco seco150 ml
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✓Chalota2 unidades
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✓Mantequilla sin sal80g
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✓Parmigiano Reggiano rallado100g
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✓Trufa negra fresca o en conserva20g
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✓Aceite de trufa negra2 cucharaditas
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✓Aceite de oliva virgen extra2 cucharadas
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✓Tomillo fresco4 ramitas
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✓Sal marina finaal gusto
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✓Pimienta negra recién molidaal gusto
Instructions
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1
Soak the dried porcini in 500 ml of warm water for 30 minutes. Strain the liquid through paper towel (reserve it) and chop the rehydrated mushrooms.
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2
In a saucepan, heat the vegetable broth together with the porcini liquid. Keep it hot over low heat throughout the process.
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3
In a thick-bottomed pot, melt 30g of butter with the oil over medium heat. Sauté the finely chopped shallot for 5 minutes.
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4
Add the hydrated porcini and sliced mushrooms, increase heat and sauté 4 minutes until golden.
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5
Add the Carnaroli rice and toast for 2 minutes, stirring constantly until the grains are translucent at the edges.
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6
Pour in the white wine and stir until completely evaporated.
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7
Begin adding the hot broth ladle by ladle, waiting for it to be absorbed before adding the next. Stir continuously for 16-18 minutes.
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8
When the rice is al dente and the risotto has a flowing consistency (like a wave), remove from heat.
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9
Perform the mantecatura: add the 50g of cold butter in cubes and the grated Parmigiano. Stir vigorously for 2 minutes until achieving a silky texture.
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10
Serve immediately on hot plates, top with black truffle shavings, a drizzle of truffle oil and fresh thyme leaves.
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