CRAFTED TO BE SHARED

INGREDIENTS:

• 300g Carnaroli rice 
• 2 dried onions
• 1 medium carrot
• 2 celery sprigs
• 1 bay leaf
• 3 thyme sprigs
• 600g white wine
• 30ml olive oil
• 50g chives
• zest of 1 lemon
• 100g Katseno Ithakis gruyere
• 50g butter
• 5 basil leaves
• 10g sliced Bianco Nero truffle carpaccio
• 50g portobellini mushrooms
• 50g wild mushrooms
• 30g truffle paste
• 10g white truffle oil

INSTRUCTIONS:

We place the carrot, one onion, the celery and water in a pot and let them boil for 30 minutes, to create a vegetable broth. Meanwhile, we put the wild mushrooms in a bowl with a bit of water to soak. At the same time, we finely chop the other onion, and the portobellini mushrooms, place them in a pot with olive oil, and sauté them. Once they caramelize, we add the rice and the thyme and stir well until the rice becomes glossy. Then we deglaze with white wine, add the bay leaf and let the wine evaporate, stirring constantly.
Once the wine has evaporated, we start gradually adding the vegetable broth, stirring continuously so the rice does not stick. Next, we add the wild mushrooms along with their soaking water. The total cooking time will be about 17 minutes. When the rice is ready, we remove it from the heat, add the butter and stir until it melts. Then we add the graviera cheese, which we have previously grated. Once the risotto has come together, we add the herbs and lemon zest, the truffle paste, the truffle oil and we serve it with truffle carpaccio on top.