Mushroom risotto, black truffle, and red cow parmesan – Chef Andrea Ferrero

Ingredients

• 80g Carnaroli rice
• 30g sour butter
• 10g of chopped shallot for the base
• 1 l of chicken broth
• Black Truffle NoH2O Tartuflanghe
• white wine
• olive oil

Preparation

Heat a small, shallow, wide saucepan over high heat, add the oil and shallot, then sauté. Add the rice and deglaze with white wine. Once the wine has evaporated, continue cooking, adding chicken broth as needed and seasoning with salt. After about 16 minutes, add the Parmesan and let it melt. Then, add the sour butter and the Tartufanghe cryo-dried black truffle, and arrange on a plate.

Make a bouillon with water, white wine, and white vinegar, adding peppercorns, bay leaves, and salt. Boil the spring onions and shimeji mushrooms separately, let them cool, and set aside. Season the resulting giardiniera with extra virgin olive oil and store.

Finish

• 60g porcini mushrooms
• 60g chanterelle mushrooms
• butter

Slice the porcini mushrooms and sauté them in a pan with butter and oil. Clean the chanterelle stems and add both mushrooms to the creamed risotto. Plate and serve hot.

Chef Andrea Ferrero - Photo Bob Noto (Cook Inc)