MUSHROOM AND ONION RISOTTO WITH TRUFFLE
The onion and mushroom risotto with truffle is a dish that encapsulates the essence of autumn, combining the sweetness of onions, the umami of mushrooms, and the incomparable elegance of truffle. Perfect for a special evening or when you want to pamper yourself with something truly special, this risotto is a symphony of flavors that satisfies and warms the heart.
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 freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
“An embrace of autumn flavors, where each grain tells the story of hidden woods and truffled secrets.”
Procedure:
- Sauté: In a large, high-sided skillet, heat the extra virgin olive oil and add the chopped onion. Sauté over medium-low heat until it becomes translucent and soft, without browning it.
- Cooking the Mushrooms: Add the sliced mushrooms to the pan and let them cook until they are golden and all their water has evaporated.
- Toasting the Rice: Increase the heat and add the rice, toasting for a couple of minutes until it becomes pearly, stirring constantly.
- Deglazing: Pour in the white wine and let it evaporate completely, continuing to stir.
- Cooking the Risotto: Start adding the hot broth, a ladle at a time, waiting for the liquid to be absorbed before adding more. Continue this way for about 18 minutes or until the rice is al dente.
- Creaming: Remove the risotto from the heat and add the butter and grated Parmigiano Reggiano, stirring vigorously to make the risotto creamy. Season with salt and pepper.
- Finishing with Truffle: Serve the risotto hot, garnishing each plate with slices of black truffle, a sprinkle of fresh parsley, and, if desired, an extra touch of Parmigiano.
Chef’s Tips:
- Choose fresh mushrooms for a more intense flavor and pleasant texture.
- Black truffle should be added at the end of cooking to preserve its delicate aroma.
- If available, the use of homemade broth can further enrich the flavor of the risotto.
This risotto is not just a dish, but a true culinary experience that celebrates the best of autumnal produce. Perfect for a special occasion or simply to make an ordinary day a little more special.
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