Porcini & Black Truffle
Risotto
Arborio rice, dried porcini mushrooms, truffle oil, and shelf-stable Parmesan.
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1 ½ cups Arborio rice
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½ oz dried porcini mushrooms
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4 cups vegetable or chicken broth, warmed
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1 small onion, finely chopped
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2 tbsp olive oil
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½ cup dry white wine (optional)
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½ cup shelf-stable Parmesan cheese, grated
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1 tbsp black truffle oil
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Salt & black pepper, to taste
Instructions:
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Rehydrate the mushrooms: Soak the dried porcini mushrooms in 1 cup of warm water for about 10 minutes until softened. Remove the mushrooms and chop them finely, reserving the soaking liquid.
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Sauté aromatics: In a large pan over medium heat, add olive oil and sauté the chopped onion until soft and translucent.
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Toast the rice: Stir in the Arborio rice and let it toast for 1–2 minutes, ensuring each grain is coated with oil.
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Deglaze with wine: (If using) Pour in the dry white wine, stirring until absorbed.
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Begin adding broth: Gradually ladle in the warm broth, stirring frequently. Let the liquid absorb before adding more. Continue for 20 minutes.
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Mix in mushrooms: Stir in the chopped porcini mushrooms and their soaking liquid, adding more broth as needed. Cook until the rice is creamy but still al dente.
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Finish with cheese & truffle oil: Remove from heat and stir in grated Parmesan and black truffle oil. Season with salt and black pepper to taste.
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Rest & serve: Let the risotto sit for 2 minutes before serving, allowing the flavors to meld. Enjoy!