Porcini Mushroom & White Truffle Risotto
This recipe relies on the deep, earthy flavours of porcini mushrooms and the rich aroma of white truffle, making it the perfect comforting autumn dish.
Ingredients
- 320g Carnaroli Rice
- 90g Porcini Mushrooms Cream & White Truffle
- 50g Grana Padano Cheese
- 1 tbsp White Truffle Oil
- 120ml Sauvignon Blanc
- 1.5L Chicken Broth
- 1 Onion
- 30g Unsalted Butter
- 2 tbsp Olive Oil
Method
- Heat the olive oil and half the butter. Cook the chopped onion/shallot until soft and clear (about 5 minutes).
- Add the Carnaroli Rice and stir constantly for 2–3 minutes until the edges of the grains look translucent.
- Pour in the white wine and stir until the liquid is fully absorbed.
- Add hot broth, one ladleful at a time, stirring often. Wait until each ladle is absorbed before adding the next. Cook for 15–18 minutes, or until the rice is al dente.
- Remove the pot from the heat. Stir in the entire jar of Porcini Mushroom and White Truffle Cream until fully combined.
- Add the remaining cold butter and grated Grana Padano Cheese. Stir very vigorously for 1 minute until creamy. Cover and let sit for 2 minutes.
- Serve immediately. Finish with a drizzle of White Truffle Oil and a pinch of black pepper.
Buon Appetito!
Classic Wine Pairings
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