Alberto Alboreggia, exec chef Sorrentino’s
| 4 c | chicken broth |
| 100 g | Italian arborio rice |
| 4 T | olive oil |
| 100 g | portobello mushroom, sliced thin |
| 100 g | frozen porcini cubes |
| 100 g | oyster mushroom, sliced thin |
| 50 g | chanterelle mushroom, sliced thin |
| 50 g | chopped onion |
| 25 g | chopped garlic |
| ½ c | dry white wine |
| 50 g | fresh cream |
| 150 g | Parmigiano Reggiano, grated |
| 3 T | butter |
| 50 g | Italian parsley, chopped |
| 3 t | white truffle oil |
| salt and pepper |
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until crispy and gold, about 3 minutes. Remove mushrooms and their liquid and set aside. Add 1 tablespoon olive oil to skillet and stir in the onion and garlic. Cook 1 minute. Add the rice, stirring to coat with the oil, about 4 minutes. (This is the tostatura.) When the rice has taken on a golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes. Add all the mushroom, the parsley, truffle oil. Add the cream. Remove from heat and stir in the Parmesan and butter. (This is the mantecatura.) Season with salt and pepper to taste. Serve immediately.
Serves 4 or 4-6 as a side dish.