New
Autumn
Main
Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
AutumnMainNew
Wild Mushroom Risotto
with truffle oil & aged Parmesan
A proper risotto requires presence and patience — you cannot leave it. But the reward is extraordinary: each grain of rice swollen with flavour, bound in a sauce that is the consistency of slow-moving lava. Wild mushrooms bring earthiness and depth; a finish of truffle oil and aged Parmesan takes it somewhere ethereal.
20 minPrep Time
40 minCook Time
1hTotal
4Serves
MediumDifficulty
October 2024Published
Ingredients
Serves 4
400gArborio or Carnaroli rice
500gmixed wild mushrooms, sliced
20gdried porcini, rehydratedsave the liquid
1.5Lhot vegetable stock
1large white onion, finely diced
3 clovesgarlic, minced
200mldry white wine
80gunsalted butter
100gaged Parmesan, gratedplus more to serve
2 tbsptruffle oil
handfulfresh thyme leaves
to tastesalt & white pepper
VegetarianGluten-Free
Method
1
Sauté the wild mushrooms in half the butter over high heat until golden, about 5–6 minutes. Season and set aside. Keep the porcini soaking liquid warm and add to the stock, straining carefully to remove any grit.
2
In a wide, heavy pan, soften the onion in the remaining butter over medium heat for 8 minutes. Add the garlic and thyme, cook 1 minute more.
3
Add the rice and stir to coat for 2 minutes until the edges look translucent. Pour in the wine — it will sizzle dramatically — and stir until absorbed.
4
Begin adding the hot stock one ladleful at a time, stirring constantly and only adding the next ladle once the previous one is absorbed. This takes 18–22 minutes.
5
When the rice is just al dente and the risotto flows like lava, remove from heat. Stir in the mushrooms, remaining butter and Parmesan vigorously (this is the mantecatura — it creates the creamy emulsion). Serve immediately with a drizzle of truffle oil.
Recipe by Luca Ferrante · Published October 2024
