Mushroom risotto

Step 1/6

• pepper

Prepare the stock (I prefer chicken or beef), season to taste and keep warm over low heat.

Step 2/6

• knife

Cut the fresh mushrooms into pieces. Dice the shallot. Place the dried mushrooms in warm water and let soak.

Step 3/6

• 950 ml stock (meat or vegetable)
• 400 g button mushrooms
• salt

• pot

Place a pot over medium high heat, add a tbsp of butter and let melt. Add the fresh mushrooms and sauté for about 5 mimutes. Remove mushrooms, season to taste and set aside. In the same pot, add the diced shallot and the rice. Cook for 5 mimutes or until the rice becomes translucent on the outside, remaining white in the middle. Add a glass of wine of your choice and gently stir until it's absorbed.

Step 4/6

• ladle
• wooden spoon

Add a ladle of stock and keep stirring until it's also absorbed. Repeat same procedure, one ladle at a time, for about 20 minutes or until all the stock is absorbed by the rice. Two or three ladles before the end, add all the mushrooms (fresh and dried) along with the water used for soaking the dried ones.

Step 5/6

• 500 g Arborio rice
• 50 g mixed dried mushrooms
• 150 g Parmesan
• 150 ml white wine
• 5 drops Black truffle oil (optional)
• parsley (for serving)

When all the stock is absorbed and the rice is nicely cooked through, add 2 tbsp of butter and half the Parmesan. Remove from heat. Season to taste and optionally add 5 drops (not more) of truffle oil. Combine and let rest.