Sumptuous Truffle Risotto with Porcini Mushrooms and Parmesan

Ingredients

• 1 cups Arborio rice
• 4 cups vegetable stock, kept warm on the stove
• 1 cup dried porcini mushrooms, rehydrated in warm water and chopped
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup Parmesan cheese, freshly grated
• 1 tablespoon truffle oil
• to taste salt and freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Begin by rehydrating the dried porcini mushrooms in a bowl of warm water for about 20 minutes. Once softened, drain and chop them finely, reserving the soaking liquid.
2. 02
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Add the Arborio rice to the pan, stirring continuously for 2-3 minutes until the rice is slightly toasted.
4. 04
   Pour in the white wine and stir until it is mostly absorbed by the rice.
5. 05
   Gradually add the warm vegetable stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. 06
   After about 15 minutes, add the chopped porcini mushrooms and a little of the reserved mushroom soaking liquid for extra flavor.
7. 07
   Continue adding the stock and stirring until the rice is creamy and al dente, approximately 18-20 minutes in total.
8. 08
   Remove the pan from the heat and stir in the butter, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.
9. 09
   Serve the risotto immediately, garnished with fresh parsley and an extra drizzle of truffle oil if desired.