Recipe of the Week: Risotto Ai Funghi e Tartufo (Wild Mushroom & Truffle Risotto)
Serves 8
Although rice has been eaten in India and China since the beginning of recorded time, it only reached Western Europe in the eighth century, when it was introduced into Spain by the Arabs. Rice was brought to Italy directly from the Orient by the Venetian ships during the Crusades. It did not, however, take firm root until the mid-sixteenth century.
The best types of rice for risotto are grown near Novara in Piedmont. (Larousse Gastronomique calls Italian rice Piedmontese rice.) Rice is generally divided into three categories in Italy: comune, semifino and fino. The fino type is the best for risotto because it is an aged rice and it absorbs the liquid while retaining its shape and texture. Among the subtypes of fino, are Vialone Nano, Carnaroli, and Arborio. Arborio is the type most exported and, therefore, most available outside Italy.
Chef Tip: To make a good risotto make sure that your stock is hot before adding it
1 shallot, finely minced
1 carrot, thinly sliced
1 stalk celery, finely diced
1 teaspoon sea salt
1 teaspoon pepper
2 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
2 teaspoons fresh Italian parsley, chopped
2 cloves garlic, minced
1/4 cup porcini mushrooms, soaked in white for 20 minutes
1 pound cremini mushrooms, washed, trimmed & sliced
1 teaspoon sliced truffles (optional)
1/8 teaspoon red hot pepper flakes
2 cups raw risotto rice
5 cups chicken stock
1/4 cup dry white wine
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano Reggiano
1 teaspoon truffle oil
Heat oil and butter in 12-inch skillet. Add shallot and cook until transparent. Add carrots, celery, mushrooms and red pepper flakes. Sauté over low heat for 5 minutes.
Add garlic and rice and toss for 2 more minutes. Add wine and cook a few minutes, add broth, a little at a time, and cook over low heat until rice is soft, about 23 minutes. Add parsley and season with salt and pepper to taste. Stir in truffles and truffle oil. Sprinkle with cheese and serve.