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. Soak dried porcini in hot water for 15 minutes. Strain and reserve the liquid (avoid sediment). Chop the mushrooms.
2. Heat olive oil in a saucepan over medium heat. Sauté shallots until translucent. Add chopped porcini and cook for 2–3 minutes.
3. Stir in rice and cook for 1–2 minutes until the edges turn slightly translucent.
4. Pour in white wine and let it absorb fully.
5. 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. 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. Taste and finish with Urbani Truffle Salt. Add a drizzle of balsamic or shaved black truffles on top for presentation.

Tips from the Chefs

• If using dried porcini, strain and reserve the soaking liquid. Add it warm into the risotto as part of your broth — it deepens the mushroom flavor dramatically.
• Before adding any liquid, toast the rice in butter or olive oil for 2–3 minutes until the grains turn slightly translucent on the edges. This step helps achieve a creamy texture with grains that still hold their bite.
• Heat can dull truffle aroma. Finish the risotto off the heat with your truffle oil or shaved truffle to preserve its fragrance and allow the steam of the dish to lift the aroma beautifully.