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.
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.
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.
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.
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.
Are you 18 or older?
You must be at least 18 years old to visit this site.
We've added a free gift to your cart.
The free gift has been removed as your cart no longer qualifies.
You now qualify for a free gift with your order.
