Truffle-Infused Wild Mushroom Risotto with Crispy Sage

Ingredients

• •1.5 cups Carnaroli rice
• •1 lb mixed wild mushrooms (chanterelles, oyster, shiitake), sliced
• •0.5 oz dried porcini mushrooms
• •6 cups high-quality vegetable or chicken stock
• •0.5 cup dry white wine such as Pinot Grigio
• •2 large shallots, finely minced
• •3 cloves garlic, minced
• •4 tbsp unsalted high-fat butter, divided
• •2 tbsp extra virgin olive oil
• •1 cup freshly grated 24-month aged Parmigiano-Reggiano
• •12-15 fresh sage leaves
• •2 tsp high-quality white truffle oil
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1In a small saucepan, bring the stock and dried porcini mushrooms to a gentle simmer. Maintain this low heat throughout the cooking process to ensure the rice temperature doesn't drop when liquid is added.
2. 2In a wide, heavy-bottomed stainless steel pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the fresh mushrooms and sear without crowding until golden brown and caramelized. Season with salt and pepper, then remove half the mushrooms for garnish and set aside.
3. 3Lower the heat to medium and add another tablespoon of butter to the same pan. Sauté the shallots until translucent, then add the garlic and cook for 30 seconds until fragrant.
4. 4Add the Carnaroli rice to the pan. Toast the grains for 2-3 minutes, stirring constantly until the edges are translucent and you smell a nutty aroma.
5. 5Deglaze the pan with the white wine, scraping any fond from the bottom. Stir continuously until the wine has been fully absorbed by the rice.
6. 6Begin adding the warm porcini stock one ladle at a time. Stir frequently to encourage the release of starches. Wait until each ladle is almost fully absorbed before adding the next.
7. 7While the risotto cooks, heat the remaining olive oil in a small skillet over medium heat. Fry the sage leaves for about 30 seconds until crisp and translucent. Transfer to a paper towel and sprinkle with a pinch of salt.
8. 8Continue adding stock until the rice is al dente and the consistency is 'all'onda' (wavy/fluid). This usually takes 18 to 22 minutes.
9. 9Remove the pan from the heat. For the 'mantecatura' stage, vigorously stir in the remaining 2 tablespoons of cold butter and the Parmigiano-Reggiano to create a luxurious, creamy emulsion.
10. 10Fold in the sautéed mushrooms remaining in the pan. Season with salt and pepper to taste.
11. 11Plate the risotto in warmed shallow bowls. Garnish with the reserved seared mushrooms, crispy sage leaves, and a light drizzle of white truffle oil. Serve immediately.