A luxurious and comforting risotto layered with the sweetness of leeks, the depth of Parmesan, and the earthiness of wild mushrooms—finished with a touch of truffle and Sauce Périgourdine for an elegant flourish.
INGREDIENTS:
Serves 4
Base Risotto Preparation
- 2 Tbsp vegetable oil
- 1 onion, minced (small dice)
- 2 leeks, white parts only, small dice, washed and well-drained
- 1 cup Carnaroli Acquerello rice
- 1 cup dry white wine
- 2 cups chicken stock, mushroom stock, or Parmesan stock
Finishing the Risotto
- 2 Tbsp minced shallots
- 1 Tbsp vegetable oil
- 2–2½ cups Parmesan stock, chicken stock, or mushroom stock
- 1 Tbsp extra-virgin olive oil
- ¼ cup Parmigiano-Reggiano, freshly grated
- 1 Tbsp crème fraîche
- 2 Tbsp unsalted butter, room temperature
- Juice of ½ lemon
- Mixed mushrooms, as needed (from garnish)
Wild Mushroom Garnish
- 1 lb mixed mushrooms (chanterelles, black trumpets, hen-of-the-woods, oysters, trumpet royale, etc.)
- 2 shallots, minced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
- 5 oz (115 g) butter
Parmesan Stock
- 1 lb Parmesan rinds
- Water, as needed
Truffle and Périgourdine Sauce
- ½ cup Madeira wine
- 1½ cups veal stock
- Fresh truffles, shaved
- Fleur de sel, to taste
DIRECTIONS:
Base Risotto Preparation
In a heavy-bottomed sauté pan, warm the vegetable oil over medium heat. Add the minced onion and leeks and cook gently until soft and translucent, without coloration. Add the rice and stir continuously for 4–5 minutes to lightly toast without browning. Add the white wine and allow it to reduce without stirring for 3–4 minutes. Once mostly evaporated, begin stirring the rice. Add enough stock to cover, bring to a boil, and simmer for about 5 minutes or until absorbed. Transfer the partially cooked rice to a half sheet pan or hotel pan, spread evenly, cover with plastic wrap, and refrigerate until needed.
Finishing the Risotto
In a deep sauté pan over medium heat, warm the vegetable oil and add the minced shallots. Sweat until translucent. Add ½ cup stock and bring to a boil. Add the pre-cooked rice and stir over high heat until the liquid evaporates. Continue adding stock in ½-cup increments, letting each addition absorb before adding the next. Taste frequently to monitor doneness; the rice should be tender with a slight bite. Fold in the mixed mushrooms (reserving some for garnish). Remove from heat and stir in the butter until creamy. Add the Parmigiano-Reggiano, crème fraîche, and a splash of lemon juice. Adjust seasoning to taste.
Wild Mushroom Garnish
In a sauté pan over medium heat, melt the butter until hot and foamy. Add the mushrooms and cook for 2–3 minutes, allowing them to release moisture and begin to caramelize. Add the minced shallots and cook another 4 minutes. Add the garlic and thyme, cooking briefly until fragrant. Season with salt and freshly ground black pepper. Transfer to a bowl and reserve for plating.
Parmesan Stock
Place the Parmesan rinds in a stockpot and cover generously with water. Simmer for 1 hour or longer, keeping the rinds submerged. Strain and reserve the infused stock for the risotto.
Truffle and Périgourdine Sauce
In a small saucepan, reduce the Madeira wine by half. Add the veal stock and continue reducing until it reaches a coating consistency. Add the fresh truffles at the end and season with fleur de sel.
Plating
Spoon the finished risotto into four serving bowls. Top with the reserved mushroom garnish and freshly shaved truffle. Spoon a little Sauce Périgourdine around the edges for a refined presentation.
Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
