Risotto is always a special dish, a kind of ‘Sunday’ lunch dish for Italians. This is mainly because it is delicious in so many different ways, and is a symbol of the gastronomy of Italy, but also because it requires care, love and patience. Today we bring you this classic family meal, mushroom risotto, which we wanted to make with both fresh mushrooms and dried porcini, which add a touch of refinement. In fact we have also flavoured our risotto with a creamed white truffle - perfect! All that remains is for you to have a go at making it!
Finely chop the onion and sauté in a little olive oil. When it is translucent, add the rice and fry for a minute or two, stirring with a wooden spoon. Now add the mushrooms, stir and cook until well incorporated. Pour in the wine – red wine is fine too. When the wine has evaporated you can begin to cook by gradually adding the stock. Season with salt. When nearly finished cooking, add the creamed truffles and mix well. Two minutes before it’s completely finished, stir in the butter and Parmesan. Serve warm.
View the step by step
|
Get some good quality creamed truffle, as shown here
|
View the step by step
|
Sweat the white onion in a little olive oil until softened
|
View the step by step
|
Start to add the hot stock, continually stirring
|
View the step by step
|
Add some red wine and let it reduce
|
View the step by step
|
Add the mushrooms stirring all the time; leave to absorb the flavours for a few moments
|
View the step by step
|
Add the rice and coat in the hot oil for a couple of minutes
|
View the step by step
|
Add a tablespoon of creamed truffle - or more, according to taste
|
View the step by step
|
2 minutes before the cooking has finished, start to whisk in the butter
|
View the step by step
|
Add a sprinkling of parmesan; take care that the risotto is ‘wave like’
|
View the step by step
|
Serve your risotto
|