Luca Ciano: Risotto with Porcini Mushrooms & Stracciatella with Mastro Cheese & Black Truffle Fonduta Recipe

Risotto with Porcini Mushrooms & Stracciatella with Mastro Cheese & Black Truffle Fonduta
Luca Ciano

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients: 

¼ onion, finely chopped
80g whey butter – Vannella Cheese
20g dry porcini mushrooms, soaked in water first then chopped (save mushroom water)
20ml extra virgin olive oil – Alto Olives 
300g carnaroli risotto or arborio rice
½ cup white wine – Eloquesta Wines
1.2L chicken stock, boiling – The Food Farm
60g grated Parmigiano Reggiano
50g Vannella Cheese Stracciatella (room temperature)
30g fresh black truffle – Hartley Truffles 

Cheese + truffle fonduta: 

100g grated Vannella Cheese Mastro
50ml fresh milk – Country Valley Dairy
10g grated Parmigiano Reggiano
10-15g grated black truffe (or more to taste) – Hartley Truffles 

Method: 

Cheese Fonduta; 

1. Bring milk almost to the boil (around 70-80c) add all ingredients in and stir till all melted and combine, set aside and keep warm. 

2.  In an heavy-bottomed saucepan gently cook onions in 25g of butter and 20ml olive oil until golden.  Add the rice and porcini mushrooms & cook for a few minutes. Add wine and simmer until it evaporates. Then add a ladle of boiling stock and simmer with ½ of the mushrooms water. (filter mushroom water to remove dirt or impurity) 

3. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes).  When ready, remove from heat and add, remaining butter and Parmigiano Reggiano cheese and stir continuously.  Set aside and rest for 1 minute, then add Stracciatella cheese and stir. 

4. Serve Risotto onto a flat plate, garnish with Vannella Cheese Mastro Fonduta and shaved truffle.