Velvety Italian Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 1/2 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
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese freshly grated
• 2 tablespoons unsalted butter cold
• 1 tablespoon black truffle oil
• to taste salt and freshly ground black pepper

Instructions

1. 1 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. 2 Add the minced garlic and chopped porcini mushrooms, cooking for another 2 minutes until fragrant.
3. 3 Stir in the Arborio rice, ensuring each grain is coated with the oil and lightly toasted, about 2 minutes.
4. 4 Pour in the dry white wine and stir until it’s almost completely absorbed by the rice.
5. 5 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. 6 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. 7 Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan and a drizzle of truffle oil if desired.