Serves 4
850g carnaroli rice (can be swapped for arborio rice)
240g porcini mushrooms
24g onions
80ml olive oil
200g butter
8g fresh thyme
800ml chicken stock
750g grana padano cheese (can be swapped for blue cheese or mascarpone cheese)
8g fresh parsley
4 tsp truffle oil
8 pieces white asparagus, to garnish
Risotto with porcini mushrooms and truffle oil
METHOD
1. Cook the mushrooms with the chopped onions, olive oil and butter in a deep saucepan.
2. Add the uncooked risotto rice and toss in the pan for around 1 min. Add the chicken stock and let is simmer for 15 minutes, stirring continuously, until the rice is al dente. Then, add the Grana Padano cheese, butter, parsley and truffle oil, and continue to stir until the consistency of the risotto is smooth and creamy.
3. Spoon the risotto into the cheese basket, garnish with boiled white asparagus to give it a seasonal twist, and serve hot.