Recipe for 4 people
Risotto base
- 340g Carnaroli Rice
- 300g Porcini Mushrooms
- 100ml White Wine
- 80g Shallots
- 1g Saffron pistils
- 1/2 bunch or Parsley
- 1 knob of Butter
- Extra Virgin Olive Oil
- Fine salt
- Black Pepper
- White Truffle
Chicken stock
- 2L Water
- 1kg Chicken Bones
- 110g Brown Onion
- 110g Carrot
- 80g Celery
- 10 Black Pepper grains
- 4 sprigs of Parsley
- 2 Bay Leaf
- 1 clove of Garlic
Mantecatura
- 130g Grana Padano DOP
- 90g Butter
METHOD
Chicken Stock
- Roast the Chicken bones in the oven at 180ºc until golden.
- Chop roughly brown onion, carrots and celery. Sauté in a casserole with Olive oil until get a nice roasted colour.
- Create a Bouquet Garni with the bay leaves, sprigs of parsley and black pepper grains.
- In the same casserole where we sauté the vegetables add roasted Chicken bones, the bouquet garni, the clove of garlic and cover with the water. Bring to boil then simmer on a medium heat for 1 hour and 30 min.
- Filter the stock.
Risotto Base
- Clean the Porcini mushrooms and slice (or cut them in cubes) them. Leave on a side.
- Chop the parsley. Leave on a side.
- Chop the shallots, then sauté in a pot with Olive oil and a knob of butter.
- Add the Carnaroli rice and toast it for few minutes on a medium fire.
- Deglaze the rice with the white wine.
- Start adding the warm chicken stock fully covering the rice. Keep adding the stock during the whole process of cooking every time the rice gets slightly dry.
- Towards half cooking, add the Porcini mushrooms, the Saffron pistils and a generous pinch of salt and grounded black pepper.
- At 1 minute from the end of the cooking add the chopped parsley.
Mantecatura
- Once the rice is ‘al dente’, take off the pot from the fire and add the grated Grana Padano DOP and the cold Butter cubes.
- Give a good mix with a wooden spoon until all the ingredients are combined and adjust with salt and black pepper if needed.
- The consistency need to be ‘all’onda’ (wave), moist and creamy. Add chicken stock to adjust if too dry.
To serve
Place the Risotto in the middle of the plate and slice some fresh White Truffle (or Black Truffle) on top.
For a Vegetarian option replace the Chicken stock with Vegetable stock.
Enjoy!
