MUSHROOM & BLACK TRUFFLE RISOTTO
A luxurious mushroom risotto made with Aquarello rice, chanterelles, shiitake, Pecorino and finished with fresh black truffle. Creamy, elegant and deeply aromatic.
TIME: 40 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 4
NUTRITIONAL FACTS
Calories
520
Fats
20 g
Saturates
8 g
Carbs
68 g
Sugars
4 g
Protein
16 g
Fibre
4 g
Salt
1.2 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
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
- 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.
- Add the Aquarello rice and stir for 1–2 minutes until glossy.
- Deglaze with white wine and let the alcohol evaporate completely.
- Begin adding the hot water, one ladle at a time, stirring constantly. Add more only when the previous ladle has been absorbed.
- Remove from heat. Add the butter and Pecorino, stirring vigorously until creamy. Season with salt and pepper.
- Serve in deep plates, grate fresh black truffle on top and drizzle with a little raw olive oil.
