Inspirations and Recipes

Mushroom & Truffle Risotto: rich, earthy, and perfectly creamy.

Ingredients

• • 1 cup Riso Buono Carnaroli Classico Gran Riserva rice
• • 3 tablespoons olive oil, divided
• • 450g mixed mushrooms (such as shiitake, cremini), cleaned and cut into 1.5 cm pieces
• • 1¾ teaspoons coarse salt
• • 2 shallots, roughly chopped
• • 1 cup dry white wine
• • 2 cups low-sodium vegetable broth
• • ¼ cup unsalted butter
• • 1¼ cups freshly grated Parmigiano Reggiano, plus extra for serving
• • 2 tablespoons chopped chives
• • Salsa Tartufata (Truffle Paste)

Step-by-Step Procedure

1. 1 Heat a heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and heat for 30 seconds.
2. 2 Add the mushrooms along with ½ teaspoon of coarse salt. Cook, stirring frequently, for about 10 minutes until the moisture releases and they begin to brown. Once the liquid has evaporated, add the remaining tablespoon of olive oil.
3. 3 When the mushrooms are nicely browned, add the shallots and another ¾ teaspoon of coarse salt. Cook for about 2 minutes until fragrant, then stir in 2 tablespoons of Salsa Tartufata.
4. 4 Reduce the heat to medium, add the rice, and stir well to toast the grains for about 1 minute.
5. 5 Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Stir frequently until the wine is almost completely absorbed.
6. 6 Add 1 cup of vegetable broth and continue stirring until it has been absorbed. Then add the remaining 1 cup of broth, followed by 1 cup of water and the remaining ½ teaspoon of coarse salt.
7. 7 Cook, stirring frequently, for about 15 minutes until the rice is tender and creamy. The risotto should remain loose, not dry.
8. 8 Remove from heat and stir in the butter and grated Parmigiano Reggiano until fully incorporated so the risotto flows gently when served.
9. 9 Divide among serving bowls. Finish with extra Parmigiano Reggiano, chopped chives, and, if desired, a drizzle of truffle oil.