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Mushroom and Truffle Risotto - photo 1
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Mushroom and Truffle Risotto

Pikantne Main Dishes Italian Cuisine Dishes for Special Occasions 90 min Medium 16 wyświetleń ~39.48 PLN - (0)
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Description

Creamy risotto with a mix of fresh mushrooms and the aroma of truffles is a refined yet hearty dish from Italian cuisine, perfect for New Year's Eve 2025. The base is arborio rice, which, thanks to the right cooking technique, achieves a creamy texture without the addition of cream. The addition of dried porcini enhances the umami, and a drizzle of truffle oil or freshly grated truffle elevates the dish to something exceptional. Risotto is served immediately after preparation on warmed plates, garnished with sautéed mushroom caps, grated parmesan, and parsley — it looks elegant and pairs wonderfully with a glass of dry white wine. Visually, it is a creamy mass of rice with distinct pieces of golden mushrooms and shimmering spots of truffle oil.

Składniki (15)

Servings:
4
  • Arborio rice 320 g
  • Vegetable broth 1200 ml
  • Dried mushrooms (boletus) 20 g
  • Mix of fresh mushrooms (porcini/shiitake/button) 300 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Butter 80 g
  • Olive oil 30 ml
  • Dry white wine 100 ml
  • Parmesan (grated) 80 g
  • Truffle oil 2 łyżeczki
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Fresh truffles 20 g
💰 Szacowany koszt dania: ~39.48 PLN (9.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Pour the vegetable broth into a medium pot and heat over low heat until it is very hot but not boiling (small bubbles on the surface). Keep it covered at all times so it doesn't cool down — you will gradually add it to the rice.

Ingredients: Vegetable broth
Use a medium pot (diameter 18–20 cm). Keep the temperature on low heat — the broth should be hot, not boiling. If the broth cools down, working with the rice will take longer.

Mushrooms

2

Pour 200 ml of hot water (part of the broth or boiling water) into a bowl, add the dried porcini mushrooms and set aside for 20–30 minutes until softened. After soaking, strain the liquid through a fine sieve lined with cheesecloth or a paper filter into a bowl — keep the liquid and add it to the broth (top up to 1200 ml), and finely chop the mushrooms.

Ingredients: Dried mushrooms (boletus), Vegetable broth
Use a glass or ceramic bowl and a fine sieve. Soaking for 20–30 minutes allows the porcini mushrooms to soften and release their aroma; if they are still firm after 30 minutes, extend the time by a few minutes.
3

Clean the fresh mushrooms with a dry cloth or brush — do not rinse them under water, as they will absorb too much moisture. Cut larger caps into slices about 4–6 mm thick; you can leave smaller ones whole or cut them in half.

Ingredients: Mix of fresh mushrooms (porcini/shiitake/button)
Use a sharp chef's knife and a cutting board. Evenly sliced pieces cook evenly and look good on the plate.
4

In a large skillet, heat 15 g of oil and 10 g of butter over medium heat. When the butter starts to foam, add the sliced fresh mushrooms and sauté uncovered for 6–8 minutes, stirring every 1–2 minutes, until golden spots form and most of the moisture evaporates. Season gently with salt and pepper. Set the mushrooms aside on a plate to use when serving.

Ingredients: Olive oil, Butter, Mix of fresh mushrooms (porcini/shiitake/button), Salt, Ground black pepper
Use a wide skillet (26–28 cm) with a thick bottom. Do not overcrowd the skillet — fry in two batches if the skillet is too small, as the mushrooms will steam instead of frying.

Risotto

5

Chop the onion very finely (dice – about 2–3 mm in size). Crush the garlic with the back of a knife and finely chop or press it through a garlic press. A small, fine chop will quickly sauté and evenly distribute the flavor.

Ingredients: Onion, Garlic
Use a chef's knife and a cutting board. If you can't chop finely, you can use a food processor, but avoid turning it into a paste.
6

In a wide, heavy pot (preferably 24–28 cm in diameter), heat the remaining 15 g of oil and 20 g of butter over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring, until it becomes translucent and soft, but does not brown. Add the garlic and sauté for an additional 30 seconds, until it releases its aroma.

Ingredients: Olive oil, Butter, Onion, Garlic
Use a wooden spoon or silicone spatula. Over-browning the onion will add a bitter taste — aim for softness and translucency.
7

Add the arborio rice to the pot with the onion and stir for 2–3 minutes, until the grains become slightly translucent at the edges and start to release a nutty aroma — this is the 'toasting' of the rice, which protects its structure.

Ingredients: Arborio rice
Use a wide pan; even distribution of the rice will ensure uniform toasting. Do not add more fat than in the recipe — the grains should be lightly coated.
8

Increase the heat slightly and pour in the wine (100 ml). Stir until most of the alcohol evaporates and the liquid is absorbed by the rice (1–2 minutes).

Ingredients: Dry white wine
Use a shot glass or a wine measure. If you prefer not to use alcohol, add the appropriate amount of hot broth, but the taste will be slightly different.
9

Start adding hot broth one ladle at a time (about 100–150 ml at a time). After adding the first ladle, stir vigorously with a wooden spoon until the rice absorbs the liquid (this takes 1–2 minutes), then add another ladle. Repeat this process consistently for 18–22 minutes — the rice should be soft on the outside and slightly firm in the center (al dente), and the consistency should be creamy and slightly runny.

Ingredients: Vegetable broth, Arborio rice
Use a ladle to measure the liquid and stir constantly, but not excessively — the goal is to release the starch evenly. If the rice is too dry before reaching al dente, add another ladle of broth. If it has become too liquid after 22 minutes, cook for another 1–2 minutes uncovered.
10

After about 10 minutes of cooking (after a few ladles), add the chopped dried porcini mushrooms and 2-3 ladles of soaking liquid (if there is any left) — adjust the liquid level so that the risotto doesn't become too bland. 5 minutes before the end, add half of the sautéed fresh mushrooms (save the rest for garnish). Continue adding broth and stirring.

Ingredients: Dried mushrooms (boletus), Mix of fresh mushrooms (porcini/shiitake/button)
Adding an aromatic liquid from dried mushrooms enhances the flavor; use it sparingly to avoid overpowering intensity. Make sure the dried mushrooms are finely chopped to evenly distribute the aroma.

Finishing and serving

11

When the rice is al dente and the consistency is creamy (usually after 18–22 minutes), remove the saucepan from the heat. Add 40 g of cold butter (straight from the fridge) and all the grated Parmesan (80 g). Stir vigorously for 1–2 minutes (mantecatura) until the butter and cheese melt, and the risotto becomes silky and glossy. Finally, drizzle with truffle oil (10 g) and gently mix in. Taste and season with salt and freshly ground pepper to your liking.

Ingredients: Butter, Parmesan (grated), Truffle oil, Salt, Ground black pepper
This is a key step (mantecatura) — use a wooden spoon and vigorous, quick movements. Cold butter helps to emulsify the fats with the parmesan, creating a creamy texture. If you do this too early, the risotto will not set properly.
12

Cover the pot for 1–2 minutes to let the risotto 'rest'. In the meantime, warm the plates (fill the empty plates with hot water, set aside, then pour out and dry) — a warm dish will prevent the food from cooling down quickly.

A short rest allows the grains to stabilize their consistency. Do not leave it for more than 3–4 minutes to prevent the risotto from thickening too much.
13

On warmed plates, place portions of risotto (about 220–240 g of raw rice yields 4 portions). Top with sautéed mushroom caps, optionally grate fresh truffles over each portion (if using). Sprinkle with finely chopped parsley (optional) and freshly ground pepper.

Ingredients: Mix of fresh mushrooms (porcini/shiitake/button), Fresh truffles, Parsley, Ground black pepper
Use flat, wide plates for the risotto — the presentation looks best on them. Additionally, you can add a few drops of truffle oil just before serving for a more intense aroma.

Fun Fact

💡

Risotto comes from northern Italy, from the regions of Piedmont and Lombardy. The technique of continuously adding hot broth and stirring allows the starch from the rice to be released, creating the characteristic creamy texture. The addition of truffles is a local way to elevate the elegance of the dish.

Best for

Sylwester 2025 Romantyczna kolacja Przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve the risotto immediately after preparation on warmed plates. A dry white wine (e.g., Chardonnay or Pinot Grigio) is recommended for the dish. When serving, offer guests 1–2 pieces of fresh truffles per person to request, as they have an intense aroma.

🥡 Storage

It is best not to store risotto for longer than 24 hours. If there are leftovers, cool them quickly, transfer to an airtight container, and keep in the refrigerator for up to 24 hours. To reheat: warm slowly over low heat with a bit of broth or water, stirring to regain a creamy consistency. Avoid the microwave, as it can dry out the dish.

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