Mushroom and black truffle risotto

After my trip to Navarre and my visit to the Truffle Museum, I have made this mushrooms and black truffle risotto with a spectacular truffle that I bought at the Museum, who also grow them. It was a very interesting visit where they explain the whole process of cultivation and growth of this culinary jewel, I recommend it 100%!

INGREDIENTS: (for 4 pax) 

• 1 glass of round or special risotto rice (carnaroli)
• Approximately 750 ml of beef broth
• Black truffle (melanosporum)
• 1 clove garlic
• 1 spring onion
• Olive oil
• 100 gr of varied fresh mushrooms such as mushrooms and/or a handful of dehydrated mushrooms (boletus, chanterelles, chanterelles).
• Grated Parmesan
• One tablespoon of liquid cream
• Salt
• Parsley

STEP BY STEP RECIPE:

1. The first thing to do is to soak the dehydrated mushrooms in water to hydrate them. I recommend the boletus edulis because they have a lot of aroma and flavor and are delicious.
2. Chop the garlic very fine and the onion in brunoise and poach it with a little olive oil and a little salt, in a saucepan over very low heat until transparent.
3. Add the sliced fresh mushrooms if necessary. For example, I like to use mushrooms because they are very tasty. We also add the drained mushrooms and another pinch of salt and turn up the heat a little so that the water released by the mushrooms evaporates and everything is sautéed together.
4. Then add the rice and stir to mix all the ingredients well and start adding the hot broth, little by little, stirring constantly with a wooden spoon. As it absorbs the broth, we add more but never leaving the rice dry. More or less, at medium heat, in 18 minutes the rice will be done, and all the broth will have been absorbed, but if you see that it is finished before that time and the rice is still raw, then use more broth (the quantities of liquid vary according to how high the fire is or not, the type of rice...).
5. Add a couple or three tablespoons of grated Parmesan and stir to break it up and a splash of cream to give it creaminess.
6. Serve hot, and grate a little bit of truffle in each dish, you will immediately smell the aroma of the truffle in contact with the heat and eat right away!

Did you like this mushroom and black truffle risotto?  If you are a truffle lover, stay tuned because a truffle can be used for a lot and I have made several recipes that you will fall in love with!

I remind you that on my instagram @cocinayviajes you can find more recipes, gastro restaurant recommendations, trips and succulent raffles!

With all my love,

Mireia Alum