Dried Porcini Black Truffle Risotto
A Piedmontese winter risotto with Carnaroli Classico Acqua e Sole, high-quality dried porcini given a long one-hour soak, sautéed brown cremini chestnut mushrooms and black truffle in fine shavings over the plate at serving. The dish for the important January dinner, from our kitchen in Lumellogno.
- Time: 110 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- high-quality dried porcini
- warm water for the long soak
- medium brown cremini chestnut mushrooms, cut into large pieces
- prized black truffle or summer black truffle
- medium shallot
- glass dry white wine
- tablespoons extra virgin olive oil
- of garlic, skin on
- cold butter, diced
- grated 30-month Parmigiano Reggiano
- tablespoon white truffle oil
- A small sprig of fresh parsley
- Fine salt, white pepper freshly ground