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INGREDIENTS
  

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

EQUIPMENT

  • Wide sauté pan or risotto pan
  • Wooden spoon
  • Ladle or bowl for adding hot water
  • Cheese grater
  • Sharp knife & cutting board
  • Deep serving plates

METHOD
 

  1. Heat 3 tbsp olive oil in a wide pan. Add all mushrooms, onion and garlic. Sauté over medium–high heat for 6–7 minutes until lightly caramelised and softened.
  2. Add the Aquarello rice and stir for 1–2 minutes until glossy.
  3. Deglaze with white wine and let the alcohol evaporate completely.
  4. Begin adding the hot water, one ladle at a time, stirring constantly. Add more only when the previous ladle has been absorbed.
  5. Remove from heat. Add the butter and Pecorino, stirring vigorously until creamy. Season with salt and pepper.
  6. Serve in deep plates, grate fresh black truffle on top and drizzle with a little raw olive oil.
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