2 oz. Extra virgin olive oil
1 lb. Arborio rice
1 cup Dry white wine
½ Small white onion, finely diced
2 cloves Garlic, minced
2 oz. Butter
½ cup Grated Parmigiano Reggiano cheese
½ cup Mascarpone cheese
Kosher salt
Fresh ground black pepper
2 qts. Boiling water
- Place the oil in a large saucepot over medium heat
- Add the onions and the garlic
- Season with salt and pepper
- Cook until the onions are translucent
- Add the rice and stir until each grain has been coated with the oil
- Add the wine and stir until until it has been absorbed
- Begin adding the boiling water incrementally, one cup at a time, to the rice and stir until the liquid has been absorbed (*do not over saturate the rice)
- Continue adding the water and seasoning to the rice as you stir (*the rice should become creamy)
- When the rice is almost "al Dente" (about 20-25 minutes), add the mushrooms and their cooking juices
- Add the two cheeses and adjust seasoning
- Drizzle with the porcini oil
- Sprinkle with additional Parmigiano Reggiano
Instructions for preparing the mushrooms:
2 lbs. Cleaned seasonal mushrooms
2 oz. Truffle butter (optional)
½ cup Chicken broth
2 oz. Olive oil
1 Shallot, minced
2 Sprigs fresh thyme
- Select mushrooms from the market that are firm and free from defects (*clean the mushrooms carefully)
- Pour the olive oil into a large sauté pan over high heat
- Add the mushrooms, evenly spreading them out across the bottom of the entire pan
- Do not stir until the mushrooms reach a rich brown color on one side
- Add the shallot and thyme then stir
- When the mushrooms become evenly brown, reduce the heat and add the stock
- Allow the stock to reduce slightly, then swirl in the truffle butter, allowing it to emulsify into the liquid
- Season with salt and pepper
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