- 1/2 ounce dried porcini mushrooms
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons white truffle oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Place the dried porcini mushrooms in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft. Drain them and chop them into small pieces.
- In a large saucepan, bring the broth to a simmer over medium heat.
- In another large saucepan, melt the butter over medium-high heat. Add the onion and garlic and sauté until they are translucent, about 2-3 minutes.
- Add the Arborio rice to the saucepan and stir to coat with the butter, onion, and garlic. Cook for 1-2 minutes until the rice is lightly toasted.
- Add the white wine to the rice and stir until it is absorbed.
- Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding broth one ladleful at a time and stirring until the broth is absorbed before adding the next ladleful. Cook the risotto for 18-20 minutes until it is tender and creamy.
- Stir in the chopped porcini mushrooms, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
- Garnish the risotto with chopped parsley and serve immediately.
Enjoy your delicious and aromatic Risotto Truffle!