Risotto al Barolo with Porcini Mushrooms

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 cup (240ml) Barolo wine 1 cup (240ml) Barolo wine
• 6 cups (1.4L) vegetable or chicken broth 6 cups (1.4L) vegetable or chicken broth
• 1 cup (100g) dried porcini mushrooms 1 cup (100g) dried porcini mushrooms
• 1 onion, finely chopped 1 onion, finely chopped
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30ml) truffle oil 2 tablespoons (30ml) truffle oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, soak the dried porcini mushrooms in warm water for 20 minutes. Drain and chop them into small pieces.
2. 2.
   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with butter. Cook for 2 minutes, stirring constantly.
4. 4.
   Pour in the Barolo wine and cook until it is absorbed by the rice, stirring occasionally.
5. 5.
   Gradually add the vegetable or chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes or until the rice is al dente.
6. 6.
   Stir in the chopped porcini mushrooms and cook for an additional 2 minutes.
7. 7.
   Remove the risotto from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Let the risotto rest for a few minutes before serving. Drizzle each portion with truffle oil and garnish with additional Parmesan cheese, if desired.

Treat your ingredients with care...

• Porcini mushrooms — Make sure to soak the dried porcini mushrooms in warm water to rehydrate them before chopping and adding them to the risotto. This will enhance their flavor and texture.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy texture.
• Use a good quality Barolo wine for the best flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you can't find Barolo wine, you can substitute it with another full-bodied red wine such as Nebbiolo or Cabernet Sauvignon.
• Experiment with different types of mushrooms for a variation in flavor and texture.

Serving advice

Serve the Risotto al Barolo with Porcini Mushrooms hot, garnished with a sprinkle of Parmesan cheese and a drizzle of truffle oil. Pair it with a glass of Barolo wine to complement the flavors.

Presentation advice

For an elegant presentation, shape the risotto into a round mold before serving. Drizzle truffle oil in a decorative pattern on top and sprinkle with grated Parmesan cheese. Garnish with a fresh sprig of thyme or parsley.