Risotto with Porcini and Truffle Oil

Ingredients

• dried porcini mushrooms30g
• vegetable broth1L
• unsalted butter50g
• onion1 small, finely chopped
• arborio rice300g
• dry white wine120ml
• parmesan cheese60g, grated
• truffle oil1 tbsp
• saltto taste
• black pepperto taste

Directions

1. 1

   In a small bowl, soak the dried porcini mushrooms in 1 cup of warm water for 20 minutes. Drain, reserving the soaking liquid, and chop the mushrooms. Strain the liquid through a fine mesh sieve to remove any grit; set aside.

2. 2

   In a saucepan, bring the vegetable broth to a simmer. Add the reserved mushroom soaking liquid and keep warm over low heat.

3. 3

   In a large, heavy-bottomed pot, melt half the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the chopped porcini mushrooms and cook for another 2 minutes.

4. 4

   Add the arborio rice to the pot and stir to coat with the butter and mushrooms. Cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and stir until it is fully absorbed.

5. 5

   Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Remove from heat. Stir in the remaining butter and the grated Parmesan. Season with salt and pepper to taste. Drizzle with truffle oil and serve immediately.