For 2 servings

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130 grams  risotto rice

200  grams Porcini Mushrooms Sliced

100 ml  dry white wine

3/4 shallot, minced

750 ml  mushroom or vegetable stock

2 Tbsp Truffle extra virgin olive oil

3 Tbsp Truffle butter

1 Garlic glove smashed

2 Thyme stems or 1/2 teaspoon of leaves

60g freshly grated parmigiano Reggiano for the table

salt

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Preparation

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Heat 2 tablespoon of the butter and the 2 tablespoon of olive oil in a wide thick-bottomed pan. Add the shallot and sauté over medium low heat for about 5 minutes or until the shallot is soft and fragrant

Add the Porcini and i/2 of the white wine and stir for 2-3 minutes till the mushrooms soften slightly and the wine get absorbed

Add the rice and toast the rice over medium heat for a couple of minutes

Add the remaining white wine and cook over medium heat, stirring, until the wine has been absorbed by the rice

Add a ladle of stock and cook over medium heat, stirring, until the stock has been absorbed by the rice

Keep stirring and adding stock until the rice is almost cooked al dente. If needed, add hot water if you run out of stock and the rice isn’t cooked yet.

When the rice is almost cooked, add the grated truffle Turn off the heat. Add the remaining tablespoon of butter and half of the Parmesan

Stir until the butter and cheese have melted and allow the risotto to rest for a couple of minutes

Serve the risotto on preheated plates with the remaining freshly grated parmigiano

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