Risotto with porcini mushrooms and truffled Pecorino cheese

To make the mushroom cream

Soak the dried mushrooms in warm water for at least an hour.
Finely chop the garlic. When the mushrooms are done soaking, lightly squeeze out excess water and reserve the soaking water on the side.
Sauté the mushrooms in a pan with a little bit of olive oil.

After 3-4 minutes, add the chopped garlic. Stir and cook for another minute.
Add the white wine and, once it has evaporated, add the soaking water. Allow it cook for another 2-3 minutes.
Keep warm.

To make the risotto

Bring the broth to a boil. Finely chop the onion. Sauté the onion in a saucepan with hot olive oil and a pinch of salt. Lower the heat to keep the onion from browning.
When it is translucent, turn up the heat and add the rice. Toast the rice for a couple of minutes, stirring constantly. Add a little salt and, while continuing to stir, add the white wine.

Once the wine has evaporated, add a couple ladlefuls of broth.

Continue to cook the risotto by adding more broth (1/2 a ladleful at a time) when the rice begins to look dry. Stir continuously. After about 16-18 minutes, the rice should be al dente. Remove it from the heat and add the butter, cut into pieces.
Cover and let sit for a couple of minutes. Add the Pecorino spread, 1 tbsp Parmigiano Reggiano and minced chives.

Mix well until the cheese has melted. Serve in the parmesan bowl and garnish with grated black pepper and chives.

To make the Parmesan bowls

Using ½ cup freshly grated Parmigiano Reggiano, make a thin, circular layer of cheese on a sheet waxed paper. Place in the microwave for 30-40 seconds, or until the cheese melts.
Remove from the microwave and, while still hot, place on bowl turned upside down to create the desired shape.

Let cool and then use to serve the risotto.

Repeat 3 more times, so that you have 4 bowls.

Did you know that…

The pharaoh Cheops loved to eat truffles cooked in goose fat?