At Eataly, autumn's colorful foliage and crisp air mean one thing: the return of the season's best ingredients to the kitchen. These days, our chefs especially love this rich recipe for risotto ai funghi e tartufi, or mushroom and truffle risotto, which calls for a mixture of wild and porcini mushrooms and fresh white truffles. The woodsy flavors of mushrooms pair perfectly with the al dente bite of rice to create the ultimate fall dish.
Difficulty
Easy
Serves
4 people
Preparation time
10 minutes
Cooking time
35 minutes
INGREDIENTS
6 ounces wild mushrooms
8 tbsp extra virgin olive oil, divided
6 ½ cups chicken stock
1 cup minced onion
2 tablespoons minced shallots
12 ounces porcini mushrooms (fresh or dry, soaked for 15 minutes in warm water)
2 cups rice, such as Arborio or Carnaroli
½ cup dry white wine
2 tablespoons butter, cut into bits
½ cup freshly grated Parmigiano Reggiano
Fresh white truffle
STEPS
Preheat oven to 450°F. Toss the wild mushrooms with 3 tbsp olive oil, and season with salt and pepper. Place mushrooms on a baking sheet, and roast them in the oven until they are deeply caramelized. Flip them halfway so that both sides are roasted. Meanwhile, bring the chicken stock to a boil in a large pot. Cover, and keep warm.
In a separate pot, heat the remaining 5 tablespoons olive oil over medium. Sauté the onion and shallots until they are golden. Slice and add the porcini mushrooms, and sauté until they are tender. Add the rice and stir to coat it with olive oil. Stir in the wine and ½ cup warm chicken stock. Season with salt. Cook, stirring constantly until all of the liquid has been absorbed.
Continue to add ladlefuls of the hot stock in small batches — just enough to completely moisten the rice — and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente. Add the roasted wild mushrooms, and stir to incorporate them evenly.
Remove the pan from the heat, beat in the butter and cheese, and season with pepper to taste. Plate the risotto in four warm bowls and shave with fresh white truffles. Serve immediately.