Risotto with porcini mushrooms and truffles is a delicious dish, where the creaminess of the risotto is enriched by the intense flavours of porcini mushrooms and truffles, creating a sublime culinary experience.
Ingredients for 2 persons:
-140 g Carnaroli rice
-1/2 Onion
-1 clove of garlic
-2 tablespoons of extra virgin olive oil
-50 g Dried porcini mushrooms
–Bernardini Tartufi white truffle oil
-1/2 glass of white wine
-l vegetable broth
-fresh thyme to taste
-50 g grated Parmigiano Reggiano
-to taste salt
-1 pinch Pepper
Procedure:
- First, soak the dried porcini mushrooms in a cup of warm water and let them soak for about 1 hour, then drain them.
- Once the soaking time for the mushrooms has passed, take a large pan and briefly sauté the onion with a spoonful of oil, then add the whole garlic. Now add the porcini mushrooms and sauté them for a few minutes.
- At this point, add the rice, toast it, and then pour in the white wine. Cook over high heat until all the alcohol in the wine has evaporated.
- Next, pour a couple of ladles of boiling vegetable broth, add salt, and mix. Continue cooking, gradually adding, when needed, a ladle of boiling broth and stirring continuously.
- When the rice is cooked, turn off the heat and pour in some grated Parmesan and a pinch of pepper.
- Then, add a generous drizzle of Bernardini Tartufi white truffle oil to finish the creaminess. Let it rest for a minute and then serve hot, garnishing with thyme. Enjoy your meal!