BLACK TRUFFLE VELVET SOUP
Ingredients
- 350 g of Carnaroli or Arborio rice
- 1 large white onion, finely chopped
- 250 g of mixed mushrooms (porcini, champignon, honey fungus), cleaned and sliced
- 50 g of black truffle, thinly sliced
- 1 liter of vegetable broth, kept warm
- 100 ml of dry white wine
- 2 tablespoons of extra virgin olive oil
- 30 g of butter
- 80 g of grated Parmigiano Reggiano
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnishing
“Every spoonful, a journey into luxury.”
Procedure:
- Vegetable preparation: In a large pot, heat the extra virgin olive oil and sauté the chopped leek until translucent. Add the cubed potatoes and let them slightly brown.
- Cooking the velvet soup: Pour the vegetable broth into the pot until the vegetables are covered. Bring to a boil, then lower the heat and let simmer with the lid on for about 20 minutes or until the potatoes are tender.
- Homogenization: Once cooked, use an immersion blender to reduce the vegetables to a smooth and homogeneous cream. If necessary, adjust the consistency by adding a little more broth.
- Finishing touches: Bring the velvet soup back to a gentle heat and incorporate the fresh cream, stirring gently. Season with salt and pepper to taste.
- Presentation: Serve the velvet soup hot, garnishing each plate with sliced or grated black truffle, a drizzle of extra virgin olive oil, and a few fresh thyme leaves.
Chef’s Tips:
For a more intense flavor, consider adding a teaspoon of truffle paste along with the broth. The black truffle velvet soup pairs perfectly with a glass of dry and aromatic white wine, which enhances the flavors without overwhelming them.
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