It’s gonna be a super fruitful week ahead, we are going to Thailand for 5 days birthday trip tomorrow! but WTF is, we still haven’t start packing yet but have to catch 05:20 bus…hmmmmm
Mushroom risotto with truffle
White mushroom 250g, sliced
Dried porcini 30g
1/4 Onion, chopped
Carnaroli rice 1/2 cup (around 125g)*
Chicken broth 1 1/2 cup (around 375ml)
Parmesan cheese 3 tablespoons
White wine 2 tablespoons
Butter 1 1/2 tablespoons
Truffle oil 2 teaspoons
Salt and black pepper to taste
Grated parmesan cheese and truffle spread to serve
1. Soak the porcini in 100ml of water until softened, then drain well, keep the water.
2. Warm the broth over low heat.
3. Heat 1 tablespoon of butter in saucepan, add onion and fly over a gentle heat for 2-3 minutes.
4. Add rice, stir to coat with oil and onion. Pour in white wine, stir constantly until the wine is fully absorbed.
5. Add 4 tablespoons of warm broth to the rice, stir in the medium-low heat, until the broth is absorbed. Continue adding 4 tablespoons of broth and porcini water at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.
6. Add the mushroom and porcini together with the last batch of broth, stir well until the mushrooms are done, about 5-8 minutes.
7. Remove from heat, add parmesan cheese and 1/2 tablespoon of butter, stir well.
8. Season with salt and pepper to taste. Add truffle oil, truffle spread and grated parmesan cheese to serve.
*Generally there are two types of risotto rice, arborio vs. carnaroli, I googled the differences, arborio made a looser risotto with most of the flavor in the creamy sauce while the carnaroli absorbed more of the flavors and brought the ingredients together. (I actually bought it randomly in Milan supermarket, don’t even know there are different types of rice before XD)
**Patience is the key to cook risotto. Keep the heat in medium or medium-low, stir well with patience until fully absorbed.