Autumn brings the season's best ingredients back to the kitchen, and our chefs especially love this rich risotto ai funghi e tartufi. It calls for a mixture of wild and porcini mushrooms and fresh white truffle. The woodsy flavors of the mushrooms pair perfectly with the al dente bite of the rice to create the ultimate fall dish.
Ingredients for 4 people
- 6 ounces wild mushrooms
- 8 tbsp extra virgin olive oil, divided
- 6 ½ cups chicken stock
- 1 cup minced onion
- 2 tablespoons minced shallots
- 12 ounces porcini mushrooms (fresh or dry, soaked for 15 minutes in warm water)
- 2 cups rice, such as Arborio or Carnaroli
- ½ cup dry white wine
- 2 tablespoons butter, cut into bits
- ½ cup freshly grated Parmigiano Reggiano
- Fresh white truffle
How to make Risotto ai Funghi e Tartufi
- Preheat the oven to 450°F. Toss the wild mushrooms with 3 tbsp olive oil and season with salt and pepper. Spread them on a baking sheet and roast until deeply caramelized, flipping them halfway so both sides roast. Meanwhile, bring the chicken stock to a boil in a large pot, then cover and keep warm.
- In a separate pot, heat the remaining 5 tablespoons olive oil over medium heat. Sauté the onion and shallots until golden. Slice the porcini mushrooms, add them and sauté until tender. Add the rice and stir to coat it with the oil. Stir in the wine and ½ cup of the warm chicken stock, season with salt and cook, stirring constantly, until all the liquid has been absorbed.
- Keep adding the hot stock by the ladleful, in small batches — just enough to moisten the rice completely — and cook until each batch is absorbed, stirring constantly, until the rice is creamy and al dente. Add the roasted wild mushrooms and stir to distribute them evenly.
- Remove the pan from the heat. Beat in the butter and cheese and season with pepper to taste. Plate the risotto in four warm bowls, shave fresh white truffle over the top and serve immediately.
