A creamy Northern Italian risotto infused with earthy porcini mushrooms and decadent truffle — inspired by the rich, woodland flavors of Piedmont.
Our Products:
-
Short Grain Acquerello Rice Aged 7 Years
-
La Fede EVOO
-
Urbani Porcini Mushrooms
-
Urbani Black Truffle Mushroom Sauce
-
Urbani Black Truffle Salt
-
De Nigris Balsamic Vinegar of Modena
Ingredients:
-
1 ½ cups Short Grain Acquerello Rice
-
4 cups chicken or vegetable broth (kept warm)
-
2 tbsp olive oil
-
1 small shallot, finely chopped
-
½ cup dry white wine
-
½ oz Urbani Dried Porcini Mushrooms, rehydrated in 1 cup hot water (reserve liquid)
-
2 tbsp De Nigris Balsamic Vinegar
-
2 tbsp Urbani Black Truffle Mushroom Sauce
-
½ cup grated Parmigiano-Reggiano
-
1 tbsp butter
-
Pinch of Urbani Truffle Salt
-
Fresh parsley or shaved truffles for garnish (optional)
Instructions:
1. Prep the mushrooms:
-
Soak dried porcini in hot water for 15 minutes.
-
Strain and reserve the liquid (avoid sediment).
-
Chop the mushrooms.
2. Start the base:
-
Heat olive oil in a saucepan over medium heat.
-
Sauté shallots until translucent.
-
Add chopped porcini and cook for 2–3 minutes.
3. Toast the rice:
- Stir in rice and cook for 1–2 minutes until the edges turn slightly translucent.
4. Deglaze:
-
Pour in white wine and let it absorb fully.
5. Cook slowly:
-
Add warm broth one ladle at a time, stirring often.
-
After about 10 minutes, begin alternating between broth and a few tablespoons of the reserved porcini soaking liquid for deeper flavor.
6. Add balsamic and finish:
-
When rice is nearly cooked (around 18–20 minutes total), stir in the balsamic vinegar, truffle sauce, butter, and Parmigiano-Reggiano.
-
Mix gently until glossy and creamy.
7. Season:
-
Taste and finish with Urbani Truffle Salt.
-
Add a drizzle of balsamic or shaved black truffles on top for presentation.
