• Serves 4
  
  
  1 cup arborio or carnaroli rice
  1/2 cup sliced shiitakes, cleaned and sliced 1/2-inch thick, stems removed
  1/4 cup diced onion
  4-5 cups chicken stock, hot
  Pinch fresh thyme
  2 tablespoons butter
  3 tablespoons freshly grated Parmesan cheese
  2 tablespoons extra virgin olive oil
  1 tablespoon truffle oil, plus more to drizzle on top
  Pecorino Foam, for garnish (recipe below)
  Kosher salt and freshly ground black pepper

Coat a medium stock pot lightly with extra virgin olive oil. Over medium heat, saute shiitake mushrooms until caramelized, about 2 minutes. Remove shiitakes to a plate. Add a touch more extra virgin olive oil and onions and sweat until translucent. Add rice and thyme and stir to coat with oil. Saute for 1 minute. Add hot stock one cup at a time, gently stirring rice until stock is absorbed, then adding another cup of stock. Cook until al dente, about 20 minutes. Add truffle oil, season with salt and pepper. Finish with butter and parmesan cheese. To serve, spoon risotto into bowls, drizzle additional truffle oil over, and top with foam.

• Pecorino foam:
  1 cup grated Pecorino cheese
  1 cup milk
  2 tablespoons butter

In a small saucepot, combine all ingredients and simmer. Strain into a heat-proof bowl and foam with hand blender. Spoon on top of risotto servings.

>>This recipe appears in Episode #504.

>>Click here for a printer friendly version