BLACK TRUFFLE AND MUSHROOM RISOTTO
- May 2, 2019
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DIY French Recipe: Black Truffle & Mushroom Risotto
Known as the “diamonds of the kitchen,” black truffles are a true delicacy in French cuisine. If there’s one thing to know about truffles, it’s that they are a mysterious commodity. This mushroom variety grows in oak and hazelnut trees in the Périgord region in France, and must be sniffed out by specially trained dogs or pigs in order to be unearthed by a rambassiers (French truffle hunters). To bring out their earthy, pungent flavor, we like to use fresh black truffles in this simple yet impressive risotto recipe. Beware – this luxury item has a short and sweet shelf life. Once you get your hands on black truffles, be sure and put this culinary treasure to use quickly for a fragrant and unforgettable dish!
50 g butter
2 tsp finely grated black truffle
1 onion finely chopped
2 garlic cloves thinly sliced
1 x 250g container mushrooms of your choice sliced
1 x 250g container exotic mushrooms
500g Arborio rice
1 c white wine
4 c vegetable stock
1 Tbsp black truffle shavings
1 Tbsp butter
Pinch of salt and pepper
2 tsp lemon juice
Parmesan cheese grated
Fresh black truffle for garnish
- Fry the onion in the truffle butter in a large frying pan.
- When the onion is soft, add the garlic and fry for another 20 seconds then add the mushrooms. Fry until the mushrooms are golden brown, then add the rice.
- Stir the mixture, then add the wine. Allow the wine to reduce, then stir in the stock slowly. Stir continuously. Allow the rice to absorb the stock before adding more. Continuous stirring creates a creamy risotto.
- When the risotto has absorbed half of the liquid, start testing it regularly to see when it is done. Depending on the rice’s absorbency, you may or may not need more stock.
- When the risotto is cooked, stir in the butter and Parmesan and season with lemon, salt and pepper.
- Top the risotto with fresh black truffle and serve.
Recipe via Simply Delicious Food