RECIPES | My shitake mushroom risotto with black truffle recipe gets used annually during winter. This risotto takes about 15-20 minutes of constant stirring however it tastes great and will warm you to the soul on a cold winter’s day.
Preparation Time: 10 minutes / Cooking Time: 20 minutes/ Serves: 2
- 100g shitake mushrooms, diced
- 20g dried matsutake mushrooms
- 100g carnaroli rice
- 1 garlic clove, diced
- 1 small brown onion, diced
- 350ml boiling water
- 10g salted butter
- 20ml full cream milk
- a pinch of pepper
- 10ml vegetable oil
- 5g fresh parsley, diced
- Re-hydrate the matsutake with 350ml of boiling water and set aside for 5 minutes.
- Heat the oil in a heavy bottom saucepan.
- Add the onion, shitake and garlic and saute for 2-3 minutes on a moderate heat.
- Add the rice and cook for another 2 minutes, stirring constantly.
- Remove the matsutake from the water and diced finely. Do not discard the water at this step as this will become your “stock”.
- Transfer the diced matsutake to the saucepan and mix well.
- Add a quarter of the matsutake water to the rice stirring constantly until all the “stock” has been absorbed.
- Repeat this step until all the “stock” has been used.
- Add the milk, half of the black truffle and the butter and stir well.
- Transfer the risotto into two bowls, top with parsley and the remaining truffle.
You can use arborio rice if you can not find carnaroli.
If you can not find dried matsutake mushrooms (look in your nearest Asian supermarket) you can use dried porcini mushrooms instead which you can find at most supermarkets.