📝 About This Recipe
This luxurious risotto is a masterclass in texture and aroma, marrying the rustic, umami-rich flavors of forest mushrooms with the ethereal scent of high-quality truffle oil. Originating from Northern Italy, this dish relies on the slow release of starch to create a naturally creamy velvet sauce without the need for heavy cream. It is a sophisticated, soul-warming meal that transforms simple grains of rice into a decadent culinary experience perfect for intimate dinner parties.
🥗 Ingredients
The Mushroom Base
- 1 lb Mixed Wild Mushrooms (such as Cremini, Shiitake, and Oyster, sliced)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in 1 cup warm water)
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
The Risotto
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a low simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted Butter (divided into two portions)
The Finishing Touches
- 1-2 tablespoons White Truffle Oil (high quality infused oil)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini mushrooms in 1 cup of warm water for 20 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; reserve this liquid to add to your stock.
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2
In a small pot, bring the stock and the reserved porcini liquid to a gentle simmer. Keep this warm on the back burner throughout the cooking process.
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3
In a large, heavy-bottomed skillet or wide saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the fresh wild mushrooms and sauté until they have released their moisture and turned golden brown (about 8 minutes). Stir in the chopped porcini and thyme during the last 2 minutes.
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4
Remove the mushrooms from the pan and set them aside on a plate. Season them lightly with salt and pepper.
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5
In the same pan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent but not browned.
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6
Add the rice to the shallots. Stir constantly for 2 minutes to 'toast' the grains. You want the edges of the rice to look translucent while the center remains white; this step is crucial for a nutty flavor.
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7
Stir in the minced garlic and cook for just 30 seconds until fragrant.
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8
Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir until the wine is almost completely absorbed by the rice.
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9
Begin adding the warm stock one ladle at a time (about 1/2 cup). Stir frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
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10
Continue this process for 18-22 minutes. Constant stirring encourages the rice to release its starch, creating the signature creamy texture. The rice is done when it is tender but still has a slight 'al dente' bite at the center.
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11
When the rice is nearly finished, fold the cooked mushrooms back into the pan to warm them through.
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12
Remove the pan from the heat. This is the 'mantecatura' stage. Vigorously stir in the remaining 2 tablespoons of butter and the grated Parmigiano-Reggiano.
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13
Drizzle the truffle oil over the risotto and fold it in gently. The heat of the rice will release the intense truffle aroma.
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14
Taste and adjust seasoning with salt and pepper. If the risotto looks too thick, add one final splash of warm stock to achieve a 'wave-like' consistency (all'onda).
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15
Garnish with fresh parsley and an extra sprinkle of parmesan. Serve immediately on warmed plates.
💡 Chef's Tips
Never wash your risotto rice; the surface starch is essential for the creamy sauce. Always use warm stock; cold stock shocks the rice and prevents it from cooking evenly. Truffle oil is a finishing oil; never cook with it over high heat as the delicate flavor will dissipate. If you can't find wild mushrooms, even simple button mushrooms work if you brown them deeply to develop flavor. For the best results, grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Italian Gavi or a lightly oaked Chardonnay. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Top with a poached egg for an even more decadent brunch or dinner option. Accompany with crusty warm ciabatta bread to soak up any remaining creamy sauce. A glass of Barolo or Nebbiolo also pairs beautifully if you prefer red wine with earthy flavors.