TRUFFLE RISOTTO

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Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4

Ingredients

1 onion finely diced

3 cloves garlic finely chopped

80g butter

1.5 liters boiling water

½ cup dried porcini mushrooms

3 cups aborio rice

1 cup chardonnay

2 cups chopped fresh mushrooms roughly chopped (mix of swiss brown, porcini, enoki take)

150g finely grated parmesan

1 x 30g fresh truffle

Truffles available at https://tastruffles.com.au/

Method

Add dried porcinis to the hot water and allow to sit.

To a large pan add butter, onion and garlic on a low heat and cook until onion is soft approx 4-5 minutes

Add rice and stir to ensure all grains are coated with melted butter. Increase heat to medium and heat dry rice through. Then add white wine and allow to simmer for 2 minutes.

Gradually add the mushroom water (strain dried mushrooms out don’t add to the risotto) in batches of 2 cups at a time, add the water and stir the rice then wait for it to be completely absorbed and then repeat until all of the stock is used. When you are ¾ of the way through the stock add the fresh mushrooms and stir

Test if the rice is ready by eating a grain, it should be nicely soft all the way through. Season well with good pinch of salt.

When rice is cooked through remove from heat and add cheese and finely grated truffle.

Serve with a drizzle of olive oil or for extra indulgence a drizzle of truffle oil

Truffles available from www.tasmaniantruffles.com.au