Serves: 4 people
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Ingredients
1 cup Giorgio's Cacio Truffle, grated
400g brown mushrooms, sliced
1 shallot, finely diced
1 cloves garlic, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
Handful of fresh thyme leaves
4 cups (1 litre) vegetable, chicken or beef stock, warmed
50g butter
.33 tbsp. olive oil
30g black truffle (or paste)
1 cup grated parmesan cheese + extra for serving
Salt and pepper to season
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Instructions
Step 1
Heat the stock in a saucepan over medium heat. Once it comes to a gentle simmer, reduce to a low heat. In a separate large frypan over low heat, add half the olive oil and half the butter and in batches fry off the mushrooms.
Step 2
Cook them for 2-3 minutes on each side until they start to turn golden brown in colour. Season with salt, pepper and thyme. Once all cooked, remove from the hot pan and set aside.
Step 3
In the same frypan, increase to a medium heat, add more olive oil, diced shallots and garlic and sauté until translucent, about 3-4 minutes. Add in the rice, stirring for about 2 minutes, until the rice turns opaque.
Step 4
Increase the heat to high, pour in white wine and stir until it’s completely evaporated. Reduce back to a low heat add a ladle of the hot stock into the rice.
Step 5
You want to make sure you are stirring frequently as you don’t want the rice to stick to the bottom of the pan. Continue adding hot broth, a ladle at a time, stirring until all the broth has been absorbed and rice is tender but firm. This process will take about 25-30 minutes in total.
Step 6
Once all the liquid has absorbed, add back the mushrooms, grated black truffle, grated cacio and the remaining knob of butter. Give it another generous stir and cover with a lid, allowing the risotto to sit for the cheese and butter to completely melt and for the flavours to combine. Serve with more grated black truffle on top.
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
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