50g Naturbosco Porcini Mushrooms
1L hot Chicken Stock
4tbs Mercato Olive Oil
1 brown onion, finely diced
2 garlic cloves, finely chopped
1 pack Ferron Carnaroli Rice
175ml dry white wine
300g mixed mushrooms (portabello, button, pine), roughly chopped
50g freshly grated Parmigiano Reggiano
1tbs Calvi Truffle Oil
Handful of chopped chives
Sea Salt & freshly ground black pepper
Place the porcini mushrooms in a bowl and pour over 1 cup of boiling water. Soak for 10 minutes.
Meanwhile place a large pot over high heat and add stock. Remove mushrooms from water and squeeze out excess liquid. Strain porcini water into stock. Chop the mushrooms and set aside.
Heat 3 tbs of oil in a large fry pan. Add the onions and cook until translucent (about 5-10 minutes). Add garlic and cook for 1 minute.
Season with salt.
Add rice to pan, coat with oil and onion mixture and cook for a few minutes until the rice starts to become translucent. Pour in the wine and reduce for 2-3 minutes until all the alcohol is cooked out.
Pour in about a cup of the hot stock and stir until liquid is nearly absorbed. Meanwhile, heat 1 tbs olive oil in a separate pan over high heat, add mushrooms and cook until softened.
Continue adding the stock 1 cup at a time, stirring continuously. Rice should be al-dente once the final amount of stock is added.
Take off heat. Season with salt & pepper, stir through parmesan, cooked mushrooms and butter. Finish with a drizzle of truffle oil & chives.
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