500 g of Arborio Rice
3 small zucchinis
1/2 cup (chalice) of olive oil
2 tablespoons of butter
3 tablespoons of mascarpone cheese
2 chopped onions
1 cup of white wine
60 g of porcini mushrooms
1/2 teaspoon of dried thyme
black, white, and red peppercorns for grinding
truffle white oil
For the broth
2 liters of water
1 carrot
1 chicken bouillon cube
1 shallot
1 chicken breast
olive oil
500 g of Arborio Rice
3 small zucchinis
1/2 cup (chalice) of olive oil
2 tablespoons of butter
3 tablespoons of mascarpone cheese
2 chopped onions
1 cup of white wine
60 g of porcini mushrooms
1/2 teaspoon of dried thyme
black, white, and red peppercorns for grinding
truffle white oil
For the broth
2 liters of water
1 carrot
1 chicken bouillon cube
1 shallot
1 chicken breast
olive oil
Broth
1
Make the broth by sautéing the chicken breast, carrot, shallot, and bouillon cube
Add water and let it simmer until reduced to 1 liter
Strain and set aside
Risotto
1
Sauté the onion, zucchini, and thyme in low heat until golden brown
2
Mix the wine, rice, and mushrooms (previously hydrated for an hour)
Let it evaporate
Stir well
Add the broth a little at a time, stirring constantly
Continue stirring
3
When the rice is al dente, add the butter and mascarpone cheese
Stir until combined
Serve immediately
Garnish with freshly ground peppercorns and truffle oil
If desired, serve with Parmesan cheese.
