Recipe: Winter Mushroom and Black Truffle Risotto
Vialone nano rice 700gms
Vegetable stock 2500ml
Fresh winter button mushroom 400gms
Fresh black truffles 80gms
Herb thyme 20gms
Grana padano cheese 410gms
Olive oil 180ml
Truffle oil 10ml
White wine 250ml
Warm olive oil in a large saucepan over medium-high heat. Stir in the winter mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
In a small pan heat the olive oil add onion and sauté
Add the rice sauté till the rice is warm
Add the wine and deglaze
Once the rice is deglazed add vegetable stock gradually
Add the precooked bottom mushrooms to the rice
Let the rice cook by adding stock gradually.
Once the rice is almost cook to al dante (to the tooth) add thinly sliced fresh black truffles.
Remove from flame, add butter and grated grana padano cheese
Stir quickly to make a creamy texture and.
At the end add truffle oil.
Garnish with chopped parsley and serve hot.
(This recipe has been contributed by Executive Chef Raheel Ahmad, Bengaluru Marriott Whitefield)