[trufflicious]

If your budget can manage it, shavings of fresh white truffle would be an excellent subsitute for the white truffle oil but the flavour is very strong so you just need the smallest amount.

Originally Posted by salywayn

Wild Mushroom Risotto

Wild Mushroom Risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious.
Serves two as a main course.

• 3 cups chicken stock; more if needed
• 1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
• 4 Tbs. butter
• 3/4 cup arborio rice
• 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
• 2/3 cup dry white wine
• Salt to taste
• 1/4 cup chopped flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano

1. Heat the chicken stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer.
2. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 min. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
3. When almost all the liquid has disappeared, after about 2 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 min., giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared.
4. Continue this way until the rice is just al dente, about 20 min. total cooking time. Bite into a grain; you should see a white pin-dot in the center.
5. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed.
6. The risotto should be moist and creamy, not runny. Stir in more stock to loosen the risotto, if you like. Serve immediately.