(Serves 4)
Ingredients
- 300g Riso Gallo arborio or carnaroli rice
- 100g Polli mixed mushrooms, chopped
- 2 shallots or small onion, finely diced
- 3 cloves garlic, sliced
- 150ml white wine
- 1L chicken or vegetable stock, warm
- 80g butter
- 80g Parmareggio | Grana Padano - 10 months 150G, finely grated
- 1–2 teaspoon of Sabatino truffle paste or a few drops truffle oil
- Colavita | Mediterranean Extra Virgin Olive Oil
- Flat-leaf parsley
- Sea salt
- Cracked black pepper
Method
- Heat a generous splash olive oil in a large pan.
- Add shallot and cook slowly until soft and sweet
- Add the mushrooms and cook out. Season lightly.
- Add garlic and cook for 30 seconds.
- Add the rice and toast gently for 1–2 minutes until glossy.
- Pour in the white wine and reduce completely. Season again slightly
- Add warm stock one ladle at a time, stirring regularly until absorbed before adding more.
- Continue until the rice is creamy but still has slight bite.
- Add butter and Parmesan on top of risotto. Let sit closed for 1 minute.
- Add truffle paste and beat vigorously for 30 seconds until glossy and silky. Check seasoning
- Finish with black pepper, chopped parsley, and a final drizzle of olive oil.
Serve immediately. The texture should flow slightly on the plate … not stiff, not soup. Proper risotto should almost slowly spread when spooned out.
