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| Risotto with Dried Porcini, Taleggio and Truffle Oil |
Preparation
1. Soak the dried porcini in a cup of hot water for 20
minutes. Strain the porcini water into the broth and
keep warm on the stove. Roughly chop the porcini
mushrooms and set aside.
2. In a large pot, heat the Paradiso extra virgin olive oil
over medium heat. Add the shallots and cook until
softened and translucent. Next add the rice and stir
with a wooden spoon until toasted and opaque, about
3 minutes.
3. Add the white wine to the rice, and then add a large
ladle of stock and cook, stirring, until it is almost
absorbed. Add the chopped porcini, then continue
adding the stock a ladle at a time, waiting until the
liquid is absorbed before adding more. Cook until the
rice is tender and creamy but al dente, about 15
minutes.
4. Stir in the Taleggio cheese and the Parmigiano
Reggiano until well mixed. Remove from heat. Drizzle
the truffle oil on top and mix in.
5. Portion into serving plates and serve with extra
grated Parmigiano Reggiano on the side.
Buon appetito!
1. Soak the dried porcini in a cup of hot water for 20
minutes. Strain the porcini water into the broth and
keep warm on the stove. Roughly chop the porcini
mushrooms and set aside.
2. In a large pot, heat the Paradiso extra virgin olive oil
over medium heat. Add the shallots and cook until
softened and translucent. Next add the rice and stir
with a wooden spoon until toasted and opaque, about
3 minutes.
3. Add the white wine to the rice, and then add a large
ladle of stock and cook, stirring, until it is almost
absorbed. Add the chopped porcini, then continue
adding the stock a ladle at a time, waiting until the
liquid is absorbed before adding more. Cook until the
rice is tender and creamy but al dente, about 15
minutes.
4. Stir in the Taleggio cheese and the Parmigiano
Reggiano until well mixed. Remove from heat. Drizzle
the truffle oil on top and mix in.
5. Portion into serving plates and serve with extra
grated Parmigiano Reggiano on the side.
Buon appetito!
Ingredients
(Serves 4)
1 oz dried porcini
¼ cup Paradiso Extra Virgin olive oil
1 large shallot, minced
2 cups Carnaroli or Vialone Nano rice
1/3 cup dry white wine
4 cups broth (chicken or vegetable),
kept warm
3 oz Taleggio, cubed
1 tbsp White Truffle oil
1/3 cup freshly grated Parmigiano
Reggiano, plus more for serving
(Serves 4)
1 oz dried porcini
¼ cup Paradiso Extra Virgin olive oil
1 large shallot, minced
2 cups Carnaroli or Vialone Nano rice
1/3 cup dry white wine
4 cups broth (chicken or vegetable),
kept warm
3 oz Taleggio, cubed
1 tbsp White Truffle oil
1/3 cup freshly grated Parmigiano
Reggiano, plus more for serving
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prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
