CHEF ANDREA FERRERO – MUSHROOM, BLACK TRUFFLE AND PARMESAN RISOTTO

Difficulty: Medium
Preparation time: 40 minutes

Ingredients
For the risotto: 320 g Carnaroli rice, 40 g shallot, 120 g cultured butter, 1 L chicken stock, Black Truffle NoH2O®, white wine, olive oil, Parmigiano Vacche Rosse, salt.
For the pickled garnish: pearl onions, shimeji mushrooms, water, white wine, white vinegar, peppercorns, bay leaf, salt, olive oil.
To finish: 60 g porcini mushrooms, 60 g chanterelles, butter and olive oil.

Method
Sauté the shallot in olive oil, add the rice and toast. Deglaze with white wine and gradually add the hot stock. After about 16 minutes stir in the Parmesan, cultured butter and Black Truffle NoH2O®. Prepare the pickled vegetables and sauté the mushrooms before folding them into the risotto.

To Serve
Serve hot and finish with extra truffle if desired.