Truffle risotto with porcini mushrooms and parmesan

Truffle risotto with porcini mushrooms and Parmesan is a rich, decadent dish perfect for special occasions. The combination of earthy porcini mushrooms, creamy risotto, and the luxurious aroma of truffle creates a delightful culinary experience. Here’s a recipe to guide you through making this gourmet dish:

Ingredients:

For the Risotto:

• 1 cup dried porcini mushrooms
• 4 cups chicken or vegetable broth
• 1 cup white wine (dry)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp truffle oil (or more to taste, optional)
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Porcini Mushrooms:

1. Rehydrate Mushrooms:

   • Place the dried porcini mushrooms in a bowl and cover them with 1 cup of hot water. Let them soak for about 20-30 minutes until softened.

2. Strain and Chop:

   • Strain the mushrooms through a fine-mesh sieve to remove any grit, reserving the soaking liquid.
   • Chop the rehydrated mushrooms into small pieces.

3. Prepare the Mushroom Broth:

   • Add the reserved soaking liquid to the chicken or vegetable broth, then heat the combined liquid in a saucepan and keep it warm over low heat.

2. Cook the Risotto:

1. Sauté Aromatics:

   • In a large, heavy-bottomed skillet or saucepan, heat olive oil over medium heat.
   • Add the finely chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.

2. Add Rice:

   • Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and coated with the oil.

3. Deglaze with Wine:

   • Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.

4. Add Broth:

   • Begin adding the warm broth mixture, one ladleful at a time, to the rice. Stir frequently and allow each addition of broth to be absorbed before adding the next. This process will take about 18-20 minutes.
   • Add the chopped porcini mushrooms to the risotto about halfway through the cooking process.

5. Finish the Risotto:

   • When the rice is creamy and cooked to your desired doneness (al dente), stir in the grated Parmesan cheese and unsalted butter.
   • Season with salt and pepper to taste.
   • Drizzle with truffle oil and stir to combine. Adjust the amount of truffle oil based on your preference for its intensity.

3. Serve:

1. Garnish:

   • Spoon the risotto onto plates or into bowls.
   • Garnish with fresh parsley and a bit more grated Parmesan if desired.

2. Enjoy:

   • Serve immediately while the risotto is creamy and hot.

This truffle risotto with porcini mushrooms is a luxurious dish that pairs well with a crisp white wine or a light red. Enjoy your culinary creation!