Ingredients
- 8 cups chicken or vegetable stock
- ¼ oz (7g) dried shiitake or porcini mushrooms
- 15 sliced or chopped small button mushrooms
- 4 tablespoons olive oil
- ½ diced white onion
- 1 cup (150g) arborio rice
- ½ cup (125ml) dry white wine
- ¼ cup (60ml) melted unsalted butter
- 2 tablespoons grated parmesan (optional)
- Salt and black pepper, to taste
- Black truffle oil, as needed
Method
- Put the stock and dried mushrooms in a pan and bring to a simmer.
- Simmer for 5 minutes.
- Remove the mushrooms and chop finely.
- Keep the stock simmering gently.
- Heat a tablespoon of oil and add the button mushrooms, stirring occasionally, cooking for 6 minutes or until tender.
- Put them in a bowl.
- Put the rest of the oil in the same pan and add the dried mushrooms and onions.
- Cook for 5 minutes.
- Add the rice and cook for 3 minutes, stirring all the time.
- Now add the wine.
- Cook, stirring, until the rice absorbs the wine.
- Add ¾ cup (80ml) stock and repeat until the rice is tender.
- The risotto should be thick and creamy; it will get thicker when taken off the heat.
- Add the mushrooms and take it off the heat, then stir in the butter.
- Add some parmesan if liked, and add salt and black pepper to taste.
- Divide between 4 warmed serving plates.
- Drizzle some truffle oil over each serving.
Notes
In the picture we wrapped some pickles in parma ham and used that as a garnish, but that is just one of many serving ideas. This is also good with a simple sprig of fresh herbs on top.