Black Summer Truffle Risotto
As promised, here is my recipe for risotto which used an assortment of exotic mushrooms but the pièce de résistance was ultimately the Black Summer Truffle. Here are the ingredients for my little bowl of heaven:
1 litre chicken stock (made with my next best friend – NoMu Fonds)
3 tablespoons butter
1 chopped onion
1 cup Arborio (risotto) rice
1/2 cup dry white wine
1/3 cup freshly grated Parmesan cheese
1 tablespoon (or more) finely chopped fresh black truffles
250g mixed assortment of exotic mushrooms (shitake, oyster, portabello, maitake)
Start by placing the wild mushrooms in a saucepan over medium heat and fry gently in olive oil. Add some crushed garlic to taste and cook until tender. Place to one side and in the meantime, bring the NoMu Fonds chicken stock to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Reduce heat to medium-low. Add the rice and stir for 1 minute. Add the wine and simmer until fully absorbed - about 1 minute. Add 1/2 cup of stock, simmer until absorbed, stirring often. Add the remaining stock 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and the mixture is creamy, (about 25 minutes). Stir in remaining 1 tablespoon butter and stir in the exotic mushrooms. Mix in the cheese and then finally the truffles. Season to taste with salt and pepper and divide the risotto among bowls. Serve immediately.
This recipe was made all the more spectacular by the NoMu FONDS Chicken Stock. The stuff is absolutely awsome and I cant imagine my kitchen without it.