Truffle risotto with porcini mushrooms

Risotto met eekhoorntjesbrood, gehakte zwarte truffel en schaafsel van Parmigiano op een wit bord
Serves
4
Preparation
30 min
Cooking
25 min

A risotto in which porcini mushrooms feature twice: the mushrooms themselves, and the soaking liquid in the broth. The truffle is added only at the end, so that it retains its aroma.

Ingredients

  • 25 to 30 g dried porcini mushrooms (half a packet)
  • 1.2 liters vegetable or chicken broth
  • 1 shallot, finely chopped
  • 40 g butter, plus 30 g cold butter, cubed
  • 320 g risotto rice (carnaroli or arborio)
  • 100 ml dry white wine
  • 60 g Parmigiano Reggiano, grated
  • 1 whole black winter truffle (20 g)
  • 2 tbsp black truffle juice
  • salt and black pepper

Preparation

  1. Place the porcini mushrooms in 300 ml lukewarm water for 20 to 30 minutes. Remove the mushrooms and chop them coarsely. Pour the soaking liquid through a coffee filter into the broth and heat the broth.
  2. Melt 40 g butter in a wide pan and sauté the shallot gently for 3 minutes, without letting it brown.
  3. Add the rice and stir for 1 to 2 minutes, until the grains are translucent.
  4. Deglaze with the wine and let it almost completely evaporate.
  5. Stir in the porcini mushrooms. Add the hot broth one ladle at a time and wait until it has almost been absorbed each time. After 18 to 20 minutes, the rice will be cooked, with a slight bite.
  6. Remove the pan from the heat. Stir in the cold butter and the Parmigiano, put the lid on and leave for 2 minutes. Season with salt and pepper.
  7. Finely chop half of the truffle and grate or slice the other half into thin slices.
  8. Let the risotto cool for a minute. Then stir in the truffle juice and the chopped truffle, serve on plates and top with the truffle slices.

Tips

  • Truffle from a jar quickly loses its aroma above 50 °C. That is why it is added only at the end, off the heat.
  • Store an opened jar of truffle in the refrigerator and use it within a few days. Leave the truffle in the juice until then.

More about dried porcini mushrooms, about the black winter truffle and about storing and using truffles and mushrooms.

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