Truffle Risotto with Porcini Mushrooms
Truffle and Porcini Mushroom Risotto
A very quick and simple recipe to serve 4 people
Preparation time: 20 minutes
Cook time: 16 minutes
Tenuta Marmorelle Truffle Risotto Pack 250g
Tenuta Marmorelle dried porcini mushrooms 40g
Glass of white wine
Truffle Slices to garnish the dish
50g Grated Parmesan Cheese
Knob of butter
Soak the dried porcini mushrooms in 800ml of warm water for 20 minutes stirring occasionally.
Heat a pan and put Extra Virgin Olive Oil or the oil from the truffle slices into the pan. Add all the ingredients from the Truffle Risotto Pack and stir.
Make sure that all the rice is coated with the oil then add the glass of white wine (optional). Keep on a high heat until all the wine has reduced and the alcohol has burned off.
Remove the porcini mushrooms from the water and add them to the rice. Add the remaining water from the porcini mushrooms make sure not to add the last part with the sediment.
Turn the heat down to medium and stir occasionally. The risotto should be ready after 16 minutes so put a timer on. In the last few minutes taste the risotto for seasoning and season accordingly.
Once cooked take off the heat, add the parmesan, butter and stir to make a silky smooth risotto.
Leave the risotto to sit in the pan for 2 minutes to rest before serving. This is very much like letting meat rest, the risotto will have a chance to relax and become creamy.
To the plated risotto add the truffle slices these will warm up and impart amazing flavour!