Truffle Mushroom Risotto with Parmigiano-Reggiano Foam

INGREDIENTS

  • 4 cups chicken or vegetable broth
  • 2 tbsp unsalted butter, divided
  • 1 tbsp olive oil • 1 small shallot, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 8 oz mixed wild mushrooms, sliced
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1 tbsp white truffle oil
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish

DIRECTIONS

  1. In a saucepan, bring the broth to a simmer. Keep warm over low heat.
  2. To prepare the foam, combine grated Parmigiano-Reggiano and heavy cream in a small sauspaan, Warm over low heat until cheese is melted. Blend with an immesion blender until frothy. Season with salt, keep warm.
  3. In a large saucepan, heat 1 tbsp butter and olive oil over medium heat, Add shallot and cook until soffened, about 2 minutes.
  4. Stir in the rice and cook for 1-2 minutes until lightly toasted. Add wine and cook until absorbed.
  5. Add a ladleful of warm broth to the rice, stirring until absorbed. Continue adding broth, a ladieful at a time, until rice is tender and creamy, about 18-20 minutes.
  6. Meanwhile, in a separate pan, melt remaining 1 tbsp butter. Add mushrooms, season with salt and pepper, and saute until browned and tender, about 5 minutes.
  7. Stir mushrooms, grated Parmigiano-Reggiano, and truffle oil into the risotto. Adjust seasoning with salt and pepper.
  8. To serve, spoon the foam onto the risotto and garnish with parsley.
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