Risotto ai Funghi Selvatici...Risotto ai Funghi Selvatici e Tartufo Nero

A luxurious Carnaroli risotto featuring a medley of wild porcini and chanterelle mushrooms, finished with 24-month aged Parmigiano-Reggiano and fresh black truffle shavings.

Ingredients

Cooking Instructions

1. 01

   In a wide, heavy-bottomed sauté pan, heat half the olive oil. Add the smashed garlic and thyme sprigs to infuse the oil for 1 minute, then add the mushrooms. Sauté over medium-high heat until golden and caramelized. Remove the garlic and thyme, and set the mushrooms aside.

2. 02

   In a separate large saucepan or 'risottiera', heat the remaining olive oil over medium heat. Add the minced shallots and sweat until translucent, ensuring they do not brown.

3. 03

   Add the Carnaroli rice to the shallots. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains become translucent and they smell slightly nutty.

4. 04

   Deglaze the pan with the white wine, stirring until the liquid has been completely absorbed by the rice.

5. 05

   Begin adding the hot broth one ladle at a time. Stir frequently to encourage the release of starches. Wait until each ladle is almost fully absorbed before adding the next.

6. 06

   Continue this process for about 16-18 minutes until the rice is 'al dente'—tender but with a firm core.

7. 07

   Remove the pan from the heat. This is the crucial 'mantecatura' stage. Vigorously stir in the cold cubed butter and the grated Parmigiano-Reggiano to create a creamy, velvety emulsion.

8. 08

   Gently fold in three-quarters of the sautéed mushrooms and the truffle oil. Adjust seasoning with salt and white pepper.

9. 09

   Plate immediately on warm shallow bowls. Top with the remaining mushrooms and optional fresh truffle shavings or a final dusting of cheese.