Winter Truffled Risotto
In this recipe from our Cheese & Truffle Manager, Juliana, fall black truffle provides a beautiful, mellow background note for sautéed shiitakes (pictured) and roasted broccolini. For even more intense truffle perfume, wait for the winter Melanosporum black truffles to come into season. You might even top each aromatic bowlful with a poached truffled egg...
- 5-6 tablespoons extra virgin olive oil
- 2 bunches broccolini or broccoli rabe
- 1 pound shiitake mushrooms, destemmed and sliced
- 1 small onion, chopped
- 1 cup Arborio Rice
- 4 cups poultry stock, warmed and kept hot
- 3-4 ounces grated Parmigiano-Reggiano
- 1/2 pound chopped roasted game bird such as chicken, turkey or pheasant
- 1 ounce black truffle, chopped
Preheat the oven to 425°F. Chop the broccolini into 1-inch pieces, toss with a couple tablespoons extra virgin olive oil, some salt and pepper and spread in a single layer on a sheet pan. Roast for 10 minutes, then set aside.
Heat about a tablespoon of olive oil in a pan over medium heat. Add the shiitake mushrooms and sautée until evenly browned and crispy. Set aside.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, approximately 5 minutes. Add the rice and mix well, making sure to coat every grain until glossy. When the grains begin to sizzle and pop, begin adding the hot stock 1/2 cup at a time, stirring constantly and waiting until all the liquid has been absorbed before adding more.
Continue this process until the grains are cooked to your desired texture. The 4 cups of stock should be plenty, but you can add a cup of white wine or hot water if you feel that you need a bit more to finish the dish.
Just before serving, stir in the cheese until it is melted through. Then mix in the broccolini, shiitake mushrooms, meat and truffles. Cover with a lid for a few minutes to let the flavors marry, then serve.