Porcini risotto – with truffle & Parmesan

Creamy Carnaroli, earthy porcini, a hint of fresh truffle: a dish of calm depth that gives a stage both to the dark fruit of the Gigue and to the mineral clarity of the Louré.

Mushrooms & Earth Category

20 MIN Prep time

30 MIN Cook time

4 people Servings

Porcini risotto with shaved truffle and Parmesan.

The ingredients: Carnaroli rice, fresh porcini, truffle, Parmesan, butter, shallot, vermouth and parsley.

Preparing the porcini: slice them and sear over high heat until they take on colour.

With Gigue: its lively fruit and fine tannins bring freshness to the creamy, earthy risotto.

1 / 4Porcini risotto with shaved truffle and Parmesan.

Preparation

Prepare the porcini

Clean the porcini and cut into slices. Sear vigorously in olive oil over high heat until they take on colour. Season with salt and set aside.

Risotto base

Sweat the shallot in half the butter until translucent. Add the rice and stir for 2–3 minutes until glossy, then deglaze with the vermouth and let it evaporate.

Stock, ladle by ladle

Add the hot vegetable stock a ladle at a time and let it reduce while stirring. After about 18 minutes the rice is creamy and still has bite. Fold in the porcini.

Mantecatura & truffle

Remove from the heat, beat in the remaining cold butter and the Parmesan vigorously until the risotto ripples creamily. Season with salt and pepper, serve with parsley and freshly shaved truffle.

Why this wine?

The lively, dark fruit of the Gigue meets the earthiness of the porcini and the spice of the truffle without overlaying the creamy risotto — line rather than force.

Good to know

Tips & insights

Soak dried porcini in warm water and add the filtered soaking water to the stock.
Sear fresh porcini separately in a hot pan and fold them into the risotto only at the end.
First sweat the rice in butter until glossy and deglaze with the vermouth before the stock is added little by little.
Always add the stock hot and ladle by ladle while stirring, until the rice is creamy but al dente.
Stir in butter and Parmesan only off the heat; shave the truffle over fresh right at the end.

Frequently Asked Questions

Which wine pairs with porcini risotto with truffle?

The Gigue. Its lively, dark fruit meets the earthiness of the porcini and the spice of the truffle without overlaying the creamy risotto; line rather than weight. The Louré is the mineral, quiet alternative: its body carries the Parmesan and butter and makes the truffle seem especially fine.

Can I use dried porcini?

Yes. Soak thirty grams of dried porcini in warm water and add the filtered soaking water to the stock, as it carries much aroma. Combine them with fresh brown mushrooms for texture if needed. Out of season this is a reliable, aromatic solution.

How does the risotto turn creamy yet al dente?

Toast the Carnaroli briefly, deglaze with vermouth and add hot stock ladle by ladle while stirring constantly. The released starch makes the risotto creamy. Take it off the heat while the core still has bite, and stir in butter and Parmesan.

How do I best use the truffle?

Shave fresh truffle paper-thin over the finished risotto only at serving, so its volatile aroma is preserved. Warmth unfolds the fragrance, too much heat drives it off. If fresh truffle is lacking, a few drops of truffle oil used very sparingly support the earthy note.

The wine to pair