Black truffle season is at its peak during January and February, and there’s no better way to enjoy this aromatic gift of nature than on a creamy plate of risotto. While more robust and earthy in flavor than its rarer and delicate white counterpart, black truffles are easier to cook because they tolerate heat and aren’t overpowered by other flavors.
This Porcini Truffles Risotto recipe, a dish featured on Cotto’s menu, is shared by award-winning Chef Fabrizio Facchini and is a delicious winter dish to try at home. Facchini is the Executive Chef at Cotto, the new Italian restaurant at the Renaissance New York Chelsea Hotel. The eatery’s debut has been delayed last spring due to the pandemic. During that time, Facchini established the non-profit Italians Feed America providing hundreds of thousands of meals to those in need and frontline workers.
Porcini Truffles Risotto by Chef Fabrizio Facchini
Serves 6
Ingredients:
1 lb Carnaroli rice
1 Spanish onion
8 oz dry porcini
8 oz fresh porcini or frozen
2 liter or 67 fluid oz of vegetable stock
1 can (3 oz) of Urbani truffle and mushroom sauce (tartufata)
3 oz of Urbani White Truffle Butter
8 oz Aged Grana Padano
1 parsley bunch
1 garlic bulb
1 lb of butter unsalted
1 lemon
EVO
Salt & Pepper
1 glass of white wine (Chablis, Chardonnay or Sauvignon)
1-1.4 oz of fresh truffles (30-40 grams)
Method:
Porcini Stock:
Put the stock in a pot with the dry porcini chopped; wait for it to boil; keep very warm, covered to let infuse
Onions and Porcini:
Dice the porcini in cubes 1”x1” and chop/dice the onion (mirepoix cut)
Parsley Garlic Butter (for finishing):
In a blender/mixer put 2/3 of the parsley bunch, 3 garlic cloves, a touch of salt and pepper, 1 lemon juice, 8 oz of butter and 4 oz of EVO. Blend until reaching a nice green sauce, put in a squeeze bottle and reserve.
Chop the leftover parsley and reserve.
In a 3 quart saute pan, add 8 oz unsalted butter and heat on medium. When the butter is completely melted, add the chopped/diced onion and diced porcini and let cook without burning. When the porcini are roasted, add the rice and roast for a couple minutes adding a touch of EVO and stirring.
Deglaze with the wine and let evaporate.
Continue to cook pouring the porcini infused stock little by little, making sure you also add the porcini in the stock. Continue to stir making sure the rice doesn’t stick and burn.
When the rice is half way cooked, add the can of Urbani truffle mushrooms.
Continue to add stock until reaching a rice cooked “al dente” and creamy.
Turn off the stove and add a little stock, the grated cheese, stir and add the truffle butter. Continue to stir (this operation is called mantecatura) and cover for 2 minutes and let stay.
Serve in a risotto plate, add some green sauce, fresh parsley and fresh shaved truffles.