- 7 ounces Italian Arborio rice (200 g)
- 2 ounces white onions (60 g)
- 1/2 cup dry white wine (10 cl)
- 1 quart light chicken stock (90 cl)
- 2 ounces Parmigiano Reggiano, grated (60 g)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 5 ounces butter (140 g)
- 1/2 cup veal jus (10 cl)
- fleur de sel
- 8 parmesan shavings
Preparing and cooking the porcini mushrooms
- 7 porcini mushrooms, 2 1/2 ounces (70 g) each (500 g)
- 1 pound clarified duck fat (500 g)
- 5 cloves garlic
- 1 sprig thyme
- 3 1/2 ounces cured pork belly (100 g)
- 20 slices baby porcini mushrooms
Instructions
Step 1: Preparing and cooking the porcini mushrooms
Remove the dirty parts from the porcini mushroom stems. Brush under cold running water, and pat dry with paper towels.
Dice 1 mushroom, which will be used to cook the risotto, into a salpicon. Halve the 6 other mushrooms lengthwise.
In a sauté pan large enough to hold the 12 porcini mushroom halves side by side, melt the duck fat. Add the pork belly, 3 crushed, unpeeled cloves of garlic, and the sprig of thyme. When the fat has melted and is flavored nicely, season the mushrooms with salt, and arrange them in the bottom of the sauté pan, sliced side down. Cook over a low heat for 45 minutes. Once cooked, set aside for 10 minutes, then drain on a stainless steel rack.
Melt 1 3/4 ounces (50 g) butter in a sauté pan, and add the last two crushed cloves of garlic. Brown each side of the mushrooms. Season with freshly ground pepper.
Step 2: Risotto
While the mushrooms are cooking, start the risotto.
Heat the light chicken stock in a pot without boiling to avoid reducing.
Peel and mince the onions.
Melt 1 3/4 ounces (50 g) of butter in a saucepan. Add the onion and the porcini mushroom salpicon, and stew without browning. Be sure to continue to stir the risotto constantly as it cooks, with a wooden spoon or a spatula.
Add the rice and stir for 3 minutes until translucent, then add the white wine and let evaporate completely.
Cover with the hot stock, and simmer gently. When the rice has absorbed all of the liquid, moisten again, covering the rice almost to the top. Repeat this same procedure five or six times.
After 18 minutes, the rice should be cooked. Add 1 1/2 cups (40 cl) of butter, the olive oil, and the grated parmesan, stirring constantly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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