ChefXi OfficialElevate classic Italian risotto by infusing the earthy essence of Tuscan porcini mushrooms—foraged from ancient forests—with the smoky, tropical vibrancy of Brazilian dendê oil, creating a harmonious black-hued dinner that bridges Mediterranean lineage and New World boldness.
Rehydrate the dried porcini in 2 cups boiling water for 15 minutes. Drain, reserving the soaking liquid, and finely chop the mushrooms. Strain the liquid through a fine mesh and add it to the warmed stock.
The porcini soaking liquid adds intense umami—don't waste it!
Finely dice the onion and mince the garlic.
Use a sharp knife for clean cuts to release flavors gently.
In a large heavy-bottomed pot, heat 2 tbsp dendê oil over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
Dendê oil brings a subtle tropical smoke—keep heat moderate to avoid overpowering.
Add arborio rice and stir to toast for 2 minutes until edges are translucent.
Toasting seals the rice grains for perfect al dente texture.
Pour in white wine and stir until fully absorbed, about 2 minutes.
Wine deglazes and adds acidity to balance richness.
Stir in chopped porcini and squid ink until evenly distributed.
Squid ink creates the signature 'nero' color—stir well for uniformity.
Add warmed stock 1 cup at a time, stirring frequently until absorbed before adding more. Repeat for 20-25 minutes until rice is creamy and al dente.
Patience is key in risotto—constant stirring releases starch for silkiness.
Stir in remaining 1 tbsp dendê oil, butter, and Parmesan off heat. Season with salt and pepper. Fold in parsley.
Mantecatura (final emulsification) with fats creates luxurious creaminess.
Let rest 2 minutes before serving.
Resting allows flavors to harmonize.
For the 'nero' hue, incorporate squid ink for authenticity, balanced by dendê oil's red smoke. Use high-quality arborio rice and fresh porcini if available; dried works beautifully after rehydration. Pair with a crisp Tuscan white like Vernaccia.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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