Black truffle and porcini risotto

Name: Black truffle and porcini risotto
Cuisine: Chinese
Ingredients: 800 ml Brown Chicken Stock; 50 ml olive oil; 125 g unsalted butter; 2 tablespoons minced garlic; 1 teaspoon minced fresh black truffle; 50 g pancetta, finely chopped; 2 teaspoons chopped French tarragon; 350 g superfino arborio rice, rinsed; 50 g dried porcini mushrooms; 150 ml warm water; 2 teaspoons sea salt; 20 ml truffle oil; 50 g fresh black truffle, finely sliced; 150 ml red wine (preferably a cabernet or cabernet blend); 1 teaspoon freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This rich, earthy risotto can be eaten on its own or served with chicken or veal. To make it a total indulgence, cook some foie gras or corn-fed duck liver and add it to the risotto at the last minute. Sublime.

Ingredients

50 g dried porcini mushrooms
150 ml warm water
800 ml</

Asia
Oceania
China
Japan
Australia
Main course
Gluten-free

Method

Soak porcini in water for 15 minutes, then strain through a fine-meshed sieve, reserving soaking liquid. Bring stock to a boil in a saucepan, then reduce heat to maintain a gentle simmer. Add strained porcini soaking water to stock.
Heat a wide, heavy-based pan and add olive oil, 50 g of the butter, garlic, minced truffle and pancetta and fry gently for a few m