Carnaroli Risotto with Wild Mushroom, Truffle Oil and Aged Parmigiano

carnaroli risotto
Recipe courtesy of Ricarda's Oakville  | 905.844.7401 Visit them online at ricardas.com

Recipe courtesy of Ricarda's Oakville  | 905.844.7401
Visit them online at ricardas.com

carnaroli risotto
Yields1 Serving
 1 cup Carnaroli rice
 4 cups vegetable stock
 ½ cup white wine (something dry & drinkable)
 300 g mixed mushrooms
 2 cloves of garlic, crushed
 3 sprigs of thyme
 1 shallot, small diced
 1 tbsp mascarpone cheese
 2 tbsp Parmigiano cheese
 1 tbsp cold butter
 Balsamic glaze
 Truffle oil
 Parsley, chopped
 Olive oil
1

Take 100g button, 100g oyster and 100g honey mushrooms. Slice the button mushrooms into 1/8” slices. Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of crushed garlic. Place on a parchment lined baking sheet into a 350-degree oven and roast for about 10 minutes or until fragrant and soft.

2

Blanche the rice in salted water until “al dente”.  It should be soft but still have a little bite to it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.

3

Put the vegetable stock in a pot and heat it up on low.

4

Heat up olive oil on large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm liquid, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.

5

Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.

6

Place risotto on a plate and garnish with shaved Parmigiano, truffle oil, balsamic glaze and chopped parsley. Enjoy!

Category,

Ingredients

 1 cup Carnaroli rice
 4 cups vegetable stock
 ½ cup white wine (something dry & drinkable)
 300 g mixed mushrooms
 2 cloves of garlic, crushed
 3 sprigs of thyme
 1 shallot, small diced
 1 tbsp mascarpone cheese
 2 tbsp Parmigiano cheese
 1 tbsp cold butter
 Balsamic glaze
 Truffle oil
 Parsley, chopped
 Olive oil

Directions

1

Take 100g button, 100g oyster and 100g honey mushrooms. Slice the button mushrooms into 1/8” slices. Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of crushed garlic. Place on a parchment lined baking sheet into a 350-degree oven and roast for about 10 minutes or until fragrant and soft.

2

Blanche the rice in salted water until “al dente”.  It should be soft but still have a little bite to it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.

3

Put the vegetable stock in a pot and heat it up on low.

4

Heat up olive oil on large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm liquid, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.

5

Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.

6

Place risotto on a plate and garnish with shaved Parmigiano, truffle oil, balsamic glaze and chopped parsley. Enjoy!

Carnaroli Risotto with Wild Mushroom, Truffle Oil and Aged Parmigiano

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