A Risotto truffled with mushrooms is a safe bet to delight diners. In this blog post we show you how to prepare it in a few simple steps. A Risotto truffled with mushrooms is a safe bet to delight diners. In this blog post we show you how to prepare it in a few simple steps.
Ingredients (6 people):
– 900 ml. of meat broth or vegetables
– 300 ml. of mushroom broth
– 1 leek
– 2 cloves of garlic
– 220 ml. of white wine
– 350 grams of assorted mushrooms
– 120 grams of Grana Padano
– extra virgin olive oil.
To obtain the truffled rice, a black truffle (Tuber melanosporum) is necessary, to place it in a
closed glass jar with the rice, for at least 48 hours. If you do not have this ingredient, you can
make this risotto with truffled rice.
Put the broth of meat or vegetables with mushrooms to heat, either in the fire or in the
microwave. Peel the leek and chop it very fine, peel and also chop the garlic. Put a large pot
on the fire with a good jet of olive oil, when it is hot add the leek and lower the heat so that
it is done slowly. When the leek begins to caramelize, add the garlic and fry a few more
Then add the rice and add it to medium heat, mixing it with the leek, when the grain begins
to be transparent, sprinkle with the white wine and let it absorb over medium heat. Then
add the mushrooms, salt and pepper to taste and let them release their water and
Then start to incorporate the hot broth, saucepan, or glass by glass, as you find most
comfortable. We use a jug and we are adding as we demand rice. Remember that you
should incorporate the broth in moderate quantities, moving assiduously and adding more
broth when the rice is dry.
When you add the last glass of broth, add the cheese, which can be Parmesan or Grana
Padano, and mix well by keeping the risotto and leaving it a few minutes more. When the
Risotto truffled with mushrooms is very bright and with the right texture, juicy and creamy
(not pasty), serve it right away.
Serve the risotto grating on it some black MyTruff truffle … and enjoy!