15g/½oz dried porcini mushrooms
1 litre/1¾ pints hot vegetable stock
50g/2oz butter, plus an extra knob of chilled butter
1 onion, very finely chopped
300g/10oz superfine carnaroli risotto rice
100ml/3½fl oz dry white wine
2 tbsp olive oil
1 garlic clove, chopped
200g/7oz fresh mushrooms, sliced
3 tbsp freshly grated parmesan cheese
25g/1oz parsley, chopped
sea salt and freshly ground black pepper
truffle oil to serve
1. Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes.
2. Put the stock in a pan and keep it at simmering point. Melt the butter in a large pan, add the onion and cook gently for 3-4 minutes, until softened. Add the rice and stir for a minute or so to coat it in the butter.
3. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
4. Drain the porcini and squeeze out any excess liquid.
5. Add the porcini to the rice and then start to add the hot stock a ladleful at a time, stirring well between each addition until the liquid has been absorbed.
6. Meanwhile, heat t olive oil in a large frying pan over a medium heat. Add the garlic and cook for a minute or so until translucent but not coloured. Add the mushrooms and cook for 2-3 minutes until they give up their juices.
7. Pour in the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
8. When the rice is tender and all the stock has been added, remove from the heat and leave to rest for 30 seconds. Stir in the mushrooms, a knob of butter, parmesan and parsley, then season to taste, drizzle with the truffle oil and serve immediately.