Creamy Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock kept warm
• 1 cup porcini mushrooms dried and rehydrated
• 1 medium onion finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese grated
• 2 tablespoons truffle oil
• 2 tablespoons butter
• to taste salt and pepper

Instructions

1. 1 Rehydrate the dried porcini mushrooms in warm water for 20 minutes, then drain and chop them finely.
2. 2 In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
3. 3 Add the Arborio rice to the pan and stir for about 2 minutes, until the rice is well coated with the oil and slightly toasted.
4. 4 Pour in the white wine and stir until it is almost completely absorbed by the rice.
5. 5 Add the chopped porcini mushrooms to the rice and stir well to combine.
6. 6 Begin adding the warm stock one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
7. 7 Remove the pan from heat and stir in the butter, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
8. 8 Let the risotto rest for a couple of minutes before serving to allow the flavors to meld together.