How to make
When we add hints of truffle to ordinary mushroom risotto, an unique and very interesting taste is obtained. I invite you to try it.
Instead of ready-made truffle paste, you can use a canned whole truffle and grate it and mix it with a little mascarpone or cream and hard aromatic cheese.
Start by chopping the onion and garlic and fry them in olive oil, without allowing them to aquire a dark color - about 3-4 minutes on a moderate heat. Add the cleaned and chopped mushrooms and cook for another 3 minutes.
Pour the carnaroli rice and stir for 1-2 minutes, then pour in the wine and again, while stirring constantly, cook, until the alcohol evaporates - about a minute.
Now comes the key point for any risotto, which is the gradual addition of the hot broth, while stirring at all times. Until one portion of the liquid is absorbed, the next one is not added.
The aim is to form a creamy shell around the rice from the starch it releases (that's why a special variety is used), but at the same time the grains themselves remain hard but tender, al dente.
The whole process of cooking the rice is about 15 minutes or as long as the manufacturer has indicated.
Two minutes before the end of cooking, add the butter, salt, a handful of grated pecorino and a little of the truffle paste for flavor. This is how we achieve additional creaminess.
The wonderful risotto is served warm (if you wait, the rice will absorb more moisture and harden, which is not recommended). Sprinkle with the remaining pecorino, parsley, a little black pepper, if desired and a spoonful of the highly aromatic truffle paste.
Enjoy your meal!
