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Creamy Summer Truffle Risotto with Porcini and Green Asparagus
4
Convives
25
Préparation (min.)
30
Cuisson (min.)
Ingrédients
- Creamy Risotto
- 320 g Arborio or Carnaroli rice
- 1 shallot
- 100 ml dry white wine
- 1 L hot vegetable broth
- 50 g freshly grated Parmesan
- 40 g unsalted butter
- 2 tablespoons olive oil - Plantin
- Fine salt
- Freshly ground pepper
- Porcini and Green Asparagus
- 25 g extra dried porcini - Plantin
- 1 bunch of green asparagus
- 1 knob of butter
- A few chives
- A few flat-leaf parsley leaves
- Truffle Finish
- 35 g fresh summer truffle
- A drizzle of black truffle olive oil - Plantin
- Fleur de sel
- Freshly ground black pepper
A Creamy Summer Truffle Risotto, Between Vegetable Sweetness and Forest Aroma
The creamy summer truffle risotto, porcini mushrooms, and green asparagus brings together everything we love in a seasonal dish: the roundness of the rice, the aromatic depth of the mushrooms, and the delicate freshness of the asparagus. The dried porcini, carefully rehydrated, add a woody and enveloping note that infuses the broth, while the Plantin summer truffle subtly flavors the whole without overpowering the dish's balance.
The texture should remain supple, almost coating, with that generous movement that signifies a successful risotto. The green asparagus adds a crunchy and vegetal touch, contrasting with the creaminess of the rice and the indulgence of the parmesan. To finish, a drizzle of black truffle olive oil enhances the aromas and gives the dish a discreet elegance.
This summer truffle risotto recipe is ideal for a refined dinner, a generous starter, or a characterful vegetarian dish, simple, fragrant, and deeply indulgent.
The texture should remain supple, almost coating, with that generous movement that signifies a successful risotto. The green asparagus adds a crunchy and vegetal touch, contrasting with the creaminess of the rice and the indulgence of the parmesan. To finish, a drizzle of black truffle olive oil enhances the aromas and gives the dish a discreet elegance.
This summer truffle risotto recipe is ideal for a refined dinner, a generous starter, or a characterful vegetarian dish, simple, fragrant, and deeply indulgent.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Rehydrate the dried porcini mushrooms
Place the extra Plantin dried porcini mushrooms in a bowl, then cover them with warm water for about 20 minutes. Gently drain them while reserving the soaking water, then filter it through a fine sieve or coffee filter. This flavored water can enhance the broth and give the risotto a rich, woody depth.
Prepare the green asparagus
Rinse the green asparagus, trim the fibrous base, and cut the stalks into small pieces while keeping the tips whole. Cook them for 3 to 4 minutes in a pot of boiling salted water, then immediately plunge them into cold water. This will help retain their bright color, fresh vegetable flavor, and slightly crunchy texture.
Sauté the shallot and coat the rice
Finely slice the shallot, then gently sauté it in a large skillet with olive oil, without browning. Add the arborio or carnaroli rice and stir for 2 minutes, until the grains become slightly translucent. This step, called "nacrage," allows the rice to better absorb the broth while maintaining a nice texture.
Cook the risotto gradually
Pour in the dry white wine and let it evaporate over medium heat. Then add a ladle of hot broth and stir regularly until absorbed. Continue this way, ladle by ladle, for about 18 minutes. Incorporate some of the filtered soaking water from the porcini to enhance the forest aroma of the creamy risotto.
Add the porcini and asparagus
While the rice is cooking, sauté the rehydrated porcini in a knob of butter for a few minutes to concentrate their flavors. Add them to the risotto along with the pieces of green asparagus towards the end of cooking. Reserve the tips for plating to add height, color, and a more elegant finish to the dish.
Finish the risotto with summer truffle
When the rice is cooked but still slightly firm, remove the skillet from the heat. Stir in the cold butter, grated parmesan, and fresh Plantin summer truffle. Gently mix to achieve a creamy and glossy texture. Adjust the seasoning with freshly ground pepper and a pinch of fleur de sel if necessary.
Plate and flavor at the last moment
Serve the risotto hot in deep plates. Arrange the asparagus tips on top, add some finely chopped fresh herbs, and finish with a drizzle of Plantin black truffle olive oil. This final touch awakens the aromas and adds a subtle aromatic note, perfect for highlighting the dish's indulgence.
Astuce(s) du Chef Plantin
- For a perfectly creamy risotto, always add the hot broth gradually and stir regularly, without rushing the rice.
- Incorporate the summer truffle off the heat to preserve its aromatic finesse and delicate fragrance.
- The soaking water from the porcini mushrooms, carefully filtered, is a true concentrate of flavors: use it to enrich the broth without weighing down the recipe.
