Mushroom and Truffle Risotto

Ingredients

• Arborio rice300g
• mixed mushrooms (cremini, shiitake, oyster)300g
• dried porcini mushrooms20g
• vegetable broth1L
• dry white wine150ml
• butter60g
• shallots2 medium, finely chopped
• garlic cloves2, minced
• fresh thyme leaves1 tbsp
• Parmesan cheese, finely grated80g
• truffle oil2 tsp
• saltto taste
• black pepperto taste
• fresh parsley, choppedfor garnish

Directions

1. 1

   Soak the dried porcini in 250ml warm water for 15 minutes. Drain, reserve the liquid, and finely chop the porcini. Heat the vegetable broth and reserved porcini liquid together in a saucepan; keep at a gentle simmer.

2. 2

   In a large, heavy-bottomed pan, melt 30g butter over medium-high heat. Add the mixed mushrooms and sauté for 5-7 minutes until golden and browned. Season lightly with salt and pepper, then set aside.

3. 3

   In the same pan, melt another 15g butter over medium heat. Add the shallots and cook for 3 minutes until softened. Stir in the garlic and thyme for 1 minute until fragrant.

4. 4

   Add the Arborio rice and stir for 2 minutes, making sure each grain is coated and slightly translucent at the edges. Pour in the white wine and stir until it is fully absorbed.

5. 5

   Now, add the hot broth one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. This should take about 18-20 minutes. After 15 minutes, stir in the chopped porcini and the sautéed mushrooms. Continue adding broth until the rice is creamy and al dente.

6. 6

   Remove from heat. Stir in the remaining 15g butter, the Parmesan, and the truffle oil. Cover and let rest for 2 minutes. Taste, adjust seasoning with salt and pepper, and serve immediately garnished with fresh parsley and extra Parmesan if desired.