Califonia Bountiful
Side Dish

Risotto with porcini, black truffle and Taleggio cheese

No black truffles? No worries. "With risotto, if you have just rice and butter and Parmesan and black pepper, that will taste good," chef Luca Crestanelli said. Flavorful stock is the key to a great-tasting risotto.

Chef Luca Crestanelli
S.Y. Kitchen, Santa Ynez

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4 oz. porcini or wild mushrooms, cleaned and sliced
1 tbsp. extra virgin olive oil
1 clove garlic, crushed
1 sprig thyme
1 quart unsalted chicken, beef or vegetable stock
2 to 4 tbsp. butter
1 shallot, chopped
1 cup arborio rice
1 tsp. salt
1 cup white wine
4 oz. Taleggio cheese, skin removed and cubed
4 oz. grated Parmigiano or Grana Padano cheese
Pepper, to taste
2 oz. black truffles


Quickly sear mushrooms in a skillet with olive oil, garlic and thyme. When done, discard garlic and thyme and set mushrooms aside. Bring stock to a boil in a large pot.

Meanwhile, heat a heavy-bottomed pot to medium and add butter to taste. Add shallot and cook until golden, about 3 minutes. Add rice and salt. Cook, stirring constantly, until rice is toasted and warmed through, 1 to 2 minutes. Add wine and let reduce. When evaporated, add just enough boiling stock to cover rice and stir. Cover and cook for 10 minutes.

Uncover, add mushrooms and more stock. Stir constantly over medium-low heat, adding broth little by little so rice doesn't stick to the bottom of the pot. After 5 to 8 minutes when rice is al dente, remove from heat and add cheeses, stirring constantly until risotto is creamy. Season with salt and pepper to taste. Spoon into serving bowls and shave truffles on top with a microplane or truffle shaver.

Serves 4

Photo: © 2019 Silas Fallstich

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