Velvety Italian Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dried porcini mushrooms, soaked in warm water for 20 minutes, drained and chopped
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons unsalted butter, cold
• 1 tablespoon black truffle oil
• to taste salt and freshly ground black pepper

Method

1. 01
   Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and chopped porcini mushrooms, cooking for another 2 minutes until fragrant.
3. 03
   Stir in the Arborio rice, ensuring each grain is coated with the oil and lightly toasted, about 2 minutes.
4. 04
   Pour in the dry white wine and stir until it’s almost completely absorbed by the rice.
5. 05
   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. 06
   Remove the risotto from the heat. Stir in the cold butter, grated Parmesan cheese, and truffle oil, mixing until the cheese melts and the risotto is rich and creamy.
7. 07
   Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan and a drizzle of truffle oil if desired.