Mushroom Risotto with White Truffle Oil

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 1 oz Dried porcini mushrooms
• 2 tbsp Olive oil
• 2 medium Shallots
• 2 cloves Garlic
• 1 lb Mixed mushrooms
• 1/2 cup Dry white wine
• 2 tbsp Butter
• 1/4 cup Parmesan cheese
• 1 tsp White truffle oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Place the 1 oz of dried porcini mushrooms in a heatproof bowl. Pour 1 cup of boiling water over them and let them soak for 20 minutes until softened. Carefully drain the porcini mushrooms, reserving the soaking liquid. Finely chop the soaked porcini mushrooms. Strain the reserved soaking liquid through a fine-mesh sieve lined with a double layer of cheesecloth to remove any grit, then add this strained liquid to the 6 cups of vegetable broth, ensuring the broth is warm.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (175°C / 350°F). Add the 2 finely chopped medium shallots and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Add the 2 minced cloves of garlic and cook for 30 seconds more, until fragrant, being careful not to burn it.
3. 3Add the 1 lb of mixed mushrooms and the chopped 1 oz of dried porcini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid, it has evaporated, and they are nicely browned and softened, about 8-10 minutes.
4. 4Add the 1.5 cups of Arborio rice to the pot. Stir constantly for 1 minute, ensuring each grain of rice is coated with the oil and lightly toasted.
5. 5Pour in the 1/2 cup of dry white wine. Continue to stir constantly until the wine has been completely absorbed by the rice, which should take about 2 minutes.
6. 6Begin adding the warm vegetable broth mixture, 1 cup at a time. Stir the rice constantly after each addition, waiting until the liquid is almost fully absorbed before adding the next cup. Continue this process until the rice is creamy and cooked through but still has a slight bite (al dente), which will take about 20-25 minutes.
7. 7Remove the pot from the heat. Stir in the 2 tbsp of butter and the 1/4 cup of grated Parmesan cheese until melted and fully incorporated. Season the risotto with the 1/2 tsp of salt and 1/4 tsp of black pepper.
8. 8Stir in the 1 tsp of white truffle oil. Serve the risotto immediately, garnished with the 2 tbsp of fresh parsley.

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