Luxurious Italian Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock kept warm
• 1 cup dried porcini mushrooms soaked and chopped
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese freshly grated
• 2 tablespoons unsalted butter
• 1 tablespoon black truffle oil
• Salt and freshly ground black pepper to taste
• Fresh parsley leaves chopped, for garnish

Instructions

1. 1 Begin by soaking the dried porcini mushrooms in warm water for about 15 minutes until rehydrated. Drain, reserve the soaking liquid, and chop the mushrooms finely.
2. 2 In a saucepan, bring the chicken stock to a gentle simmer and keep it warm throughout the cooking process.
3. 3 In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent but not browned, about 5 minutes.
4. 4 Add the Arborio rice to the skillet and toast for 1-2 minutes until the edges are translucent, stirring constantly.
5. 5 Pour in the white wine and let it evaporate completely while stirring the rice.
6. 6 Gradually add a ladleful of warm chicken stock to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding stock one ladleful at a time, for about 18-20 minutes or until the rice is al dente.
7. 7 Stir in the chopped porcini mushrooms and the reserved soaking liquid during the last few minutes of cooking.
8. 8 Remove the skillet from heat, and stir in the butter, Parmesan cheese, and truffle oil. Season with salt and freshly ground black pepper to taste.
9. 9 Allow the risotto to rest for a minute before serving. Garnish with chopped fresh parsley and an additional drizzle of truffle oil if desired.