Truffle Mushroom Risotto

Ingredients

50g butter

3-4 large handfuls of mushrooms (can use a mixture of mushrooms; button, shiitake, porcini, oyster or portobello)

1 Tbsp olive oil

1 brown onion or 2 medium shallots diced

2 garlic cloves crushed

4 cups of hot stock (chicken or vegetable)

1 cup of Aborio rice

½ cup dry white wine

Salt and freshly ground black pepper to taste

1/3 cup grated parmesan to taste

15-30g fresh black truffle

Method

1.     Pre-heat a pan to medium heat. Heat the stock in a pot to a low simmer.

2.     Melt the butter in the pan. Add mushrooms to the pan and cook until softened, about 3 minutes. Remove and set aside.

3.     Heat oil in the pan. Add onion and garlic. Cook until translucent.

4.     Add Aborio rice to the pan. Toast for a few minutes until the grains become partially translucent.

5.     Add the white wine. Keep stirring until the liquid has absorbed into the rice.

6.     Add stock, one ladle at a time and simmer, stirring constantly. Allow each ladle to absorb before adding the next.

7.     Continue adding the stock until the rice is soft with a slight bite. This takes about 15-20 minutes. Add salt and pepper to taste if needed.

8.     Return the mushroom mix to the pan and heat through.

9.     Freshly grate fresh truffle into the pan, reserving some to garnish. Add grated parmesan.

10.  Put the lid on and rest for a few minutes so the rice can take up any additional liquid.

11.  Serve and garnish with fresh truffle slices.