Servings: 4   |   Time: 30 minutes

INGREDIENTS 

• 320 g Aquarello risotto rice
• 1 onion, finely chopped
• 1 garlic clove, minced
• 60 ml dry white wine
• 60 ml extra virgin olive oil
• 40 g butter (cold, cubed)
• 60 g Pecorino cheese, grated
• 200 g chanterelle mushrooms (cleaned)
• 150 g shiitake mushrooms (stem removed, sliced)
• 1.3 liters hot water
• Salt & freshly ground black pepper
• 1 small fresh black truffle

COOKING INSTRUCTIONS

STEP 1 | Sauté mushrooms & build the base

In a wide pan, heat 3 tbsp olive oil. Add all mushrooms together with the onion and garlic. Sauté over medium–high heat until lightly caramelized and they release their juices (6–7 minutes). This will be the flavor base for the risotto.

STEP 2 | Toast the rice

Add the Aquarello rice, stir well for 1–2 minutes until it becomes glossy.

STEP 3 | Deglaze

Pour in the white wine, stir, and let it fully evaporate.

STEP 4 | Cooking with water

Start adding the hot water, one ladle at a time, stirring continuously. Do not add all the water at once—each time the liquid is absorbed, add more. This way, the rice absorbs all the flavors.

Total cooking time: 16–18 minutes until al dente.

STEP 5 | Mantecatura

Remove from heat. Add the butter and Pecorino, then stir vigorously until creamy. Adjust with salt and freshly ground pepper.

STEP 6 | Serving

Divide the risotto into deep plates, grate fresh black truffle on top, and drizzle with a little raw olive oil for extra aroma.

NUTRITIONAL BREAKDOWN (100 g)

Calories: 165 kcal

Protein: 5 g

Carbohydrates: 22 g

Sugars: 2 g

Fat: 6 g