- 1 cup Ferron risotto rice
- 2 cups chicken stock, simmering
- ½ onion or 2 shallots, chopped
- 1-2 cloves of garlic, chopped
- 15g Giganti dried porcini
- pinch saffron
- Romulo extra virgin olive oil
- 100ml white wine (optional)
- salt and freshly ground black pepper
- Parmigiano Reggiano, grated
- Mas Portell white truffle oil (optional)
- Italian parsley, finely chopped
Cover dried porcini with 250ml of boiling water and leave to soak for 15 minutes. Grind the saffron with a few drops of boiling water.
In a heavy-based saucepan heat a little oil and sauté the onion and garlic until soft (the ‘soffrito’).Add the rice and stir continuously for about 3 minutes (‘toasting’). Add the soaked porcini with some juice and the wine, and let evaporate. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.
Add the saffron and Parmigiano. Season and rest off the heat for 2 minutes, then ‘mantecare’ - stir the risotto to release the natural starches which make it creamy.
Sprinkle with parsley and a drizzle of truffle oil to serve.