1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g chestnut mushrooms, sliced
2 tsp shaved truffle
400g Arborio rice
150ml dry white wine
1.5 litres hot vegetable stock
Salt and freshly ground black pepper
Freshly grated parmesan to serve
Soak the porcini mushrooms in hot water for 10-12 minutes and drain well. Heat the olive oil in a large saucepan and add the onion and garlic. Fry over a medium heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until the chestnut mushrooms are browned.
Stir in the rice, pour in the wine and simmer, stirring until the liquid has been absorbed. Add 150-200ml of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way until all the liquid has been absorbed and the rice is plump.
Roughly chop the soaked porcini mushrooms and stir into the risotto along with the butter, shaved truffle, salt and pepper. Serve with a generous sprinkling of freshly grated Parmesan.
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