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Autumn Truffle and Porcini Risotto

This recipe has been refined over the years. What started as a simple truffle risotto naturally welcomed porcini into the fold, and today it is impossible to imagine one without the other. Two iconic mushrooms brought together on the plate: the deep, earthy character of porcini elevated by the delicate, subtle aroma of autumn truffle. A comforting classic, at its best when both ingredients are at the height of their season.

Preparation: 10 min · Cooking: approx. 35 min · Total time: approx. 45 min · Serves: 2

Ingredients:

• 200 g round risotto rice

• 700 ml hot vegetable stock

• 1 small shallot, finely chopped

• 60 ml dry white wine

• 60 g unsalted butter (cold and diced), including a small knob for cooking the porcini

• 60 g finely grated French Comté cheese (or parmesan)

• ~ 20 g fresh autumn truffle (Tuber uncinatum)

• 100 g fresh porcini

• A drizzle of extra virgin olive oil

• Guérande sea salt

Preparation

Preparing the porcini:

Clean them gently and cut into generous pieces. In a separate pan, heat a little olive oil with a knob of butter. Brown the porcini over medium heat for 7 to 8 minutes. Season with salt only at the end so they do not release moisture too early. Set aside.

The risotto:

In a heavy-bottomed pan, heat a drizzle of olive oil over medium heat. Add the shallot and cook gently for about 3 minutes until translucent.
Add the rice and toast it, stirring constantly for 2 minutes until the edges of the grains become translucent.
Deglaze with the white wine and allow it to reduce, stirring, until the alcohol has evaporated.

Cooking:

Keep the stock at a gentle simmer. Add one ladleful to the rice and stir regularly. Wait until the liquid is almost completely absorbed before adding the next.
Continue for approximately 16 to 18 minutes. The rice should be tender on the outside while retaining a firm centre.
One to two minutes before the end of cooking, gently mix the porcini into the rice so they retain their texture and aroma.

Finishing and serving:

Remove the pan from the heat and add the remaining cold butter and grated French Comté cheese or Parmesan. Stir vigorously until the risotto becomes smooth, creamy and slightly fluid. Serve immediately in warm plates or bowls.
Using a sharp mandoline, shave generous thin slices of fresh truffle over each serving (about 10 g per person).
The heat of the risotto will immediately release the truffle’s aroma. Serve without delay.