Ingredients
• 320 g Arborio rice
• 300 g fresh porcini mushrooms (or mixed mushrooms)
• 1 small onion, chopped
• 1 liter vegetable broth
• 4 tablespoons truffle-infused extra virgin olive oil
• 50 g butter
• 50 g grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Chopped fresh parsley
Instructions
Clean and Slice the Mushrooms:
1. Cook the Onion and Mushrooms:
2. In a large pan, heat 2 tablespoons of truffle-infused olive oil and the butter. Add the chopped onion and cook until translucent.
3. Add the mushrooms and cook until they release their liquid and are golden.
Toast the Rice:
4. Add the rice and toast it for a couple of minutes.
Add the Broth:
5. Begin adding the hot broth one ladle at a time, stirring constantly and adding more broth only when the previous one is absorbed.
6. Continue until the rice is cooked al dente.
Finish the Risotto:
7. Remove from heat, add the grated Parmesan cheese and the remaining 2 tablespoons of truffle-infused olive oil. Stir well.
8. Adjust with salt and pepper.
Serve:
9. Garnish with chopped parsley before serving
