Risotto al Sottobosco with...Risotto al Sottobosco with Pine Nut Emulsion and Lardo di Colonnata

A sophisticated forest-inspired risotto featuring Acquerello Carnaroli rice, sautéed wild mushrooms, a silky toasted pine nut cream, and melt-on-the-tongue Lardo di Colonnata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pine Nut Emulsion: Blend the toasted pine nuts with 40ml of warm water and the grapeseed oil in a high-speed blender until completely smooth. Pass through a fine-mesh sieve and season with a pinch of sea salt. Transfer to a squeeze bottle.

2. 02

   Sauté the mushrooms in a hot pan with a touch of oil and thyme until golden and slightly caramelized. Season with salt at the very end to prevent moisture release. Set aside.

3. 03

   In a wide, heavy-bottomed copper or steel pot, dry-toast the rice over medium heat for 2-3 minutes until the grains are hot and smell nutty. This 'tostatura' ensures the grain stays firm.

4. 04

   Add the minced shallots and a small knob of butter. Stir for 1 minute, then deglaze with the white wine. Reduce until the liquid is almost entirely absorbed.

5. 05

   Begin adding the simmering stock one ladle at a time. Stir gently and continuously, allowing the rice to absorb the liquid before adding more. Maintain a consistent, gentle bubble.

6. 06

   When the rice is al dente (approx. 17 minutes), remove from heat. Perform the 'Mantecatura': vigorously beat in the remaining cold cubed butter and Parmigiano Reggiano to emulsify the starches. Fold in 3/4 of the mushrooms and lemon zest.

7. 07

   Plating: Spread the risotto onto flat plates, tapping the bottom to flatten it 'all'onda' (like a wave). Arrange the remaining mushrooms and artistically dot the pine nut emulsion over the surface.

8. 08

   Drape two slices of Lardo di Colonnata over each serving; the residual heat will turn the fat translucent. Finish with a few fresh thyme leaves and serve immediately.