Italian
Porcini Mushroom, Sweetbread and Cocoa Nib Risotto
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A luxurious risotto featuring sautéed porcini mushrooms, roasted veal sweetbreads, and toasted cocoa nibs, finished with butter and aged parmesan.
- Difficulty
- medium
Ingredients
14 items- Porcini MushroomsWashed, stems and caps separated
- Riso Carnaroli Stagionato Un AnnoAged Carnaroli rice, toasted dry
- Olive OilFor cooking mushrooms and finishing
- GarlicUsed with mushrooms and sweetbreads
- RosemaryFresh, for mushrooms
- SaltFine salt, to taste
- Animelle Di Vitello Di GolaSoaked overnight in water and milk, then cooked 15 minutes in water-milk with bay leaf, peeled
- ButterFor roasting sweetbreads and finishing risotto
- ThymeFresh, for sweetbreads
- Demiglass (Glassa)Added to sweetbreads after roasting
- Cultured ButterSoured butter, for finishing risotto
- Parmigiano Reggiano 30 MonthsAged 30 months, grated
- Grue Di Cacao (Fave Di Cacao Tostate)Toasted cocoa nibs
- Miso (per Demiglass al Miso)For finishing sauce
Method
- Wash the porcini mushrooms thoroughly and cut them, separating the caps from the stems.
- Toast the Carnaroli rice in a dry pan until hot.
- In a pan, heat olive oil and garlic, then add the mushrooms with rosemary and salt. Cook over high heat until well toasted. Set aside in a warm place.
- Prepare the veal sweetbreads: soak them overnight in water and milk, then cook in water and milk with a bay leaf for 15 minutes. Peel and pat dry.
- Roast the sweetbreads in a pan with salt, garlic, thyme, and butter. Cook until the butter turns hazelnut brown (beurre noisette). Remove the garlic and herbs, add a splash of demiglace, and set aside.
- Finish the risotto: add butter and soured butter, a drizzle of olive oil, and aged Parmigiano Reggiano. Stir to combine and emulsify.
- Plate the dish: place the sautéed mushrooms as a base, top with the risotto, then add the cocoa nibs, the roasted sweetbreads, and a thin slice of mushroom cap. Finish with a miso demiglace sauce.
