Risotto with mushrooms and truffle oil

Ingredients for 4 people

• 320 gr. arborio rice
• 2 ml truffle oil
• half a white onion
• 50 gr. Dried porcini mushrooms
• 20 gr. grated parmesan
• 500 ml chicken broth
• 15 gr. butter
• 3 pinches of salt
• 2 pinches of black pepper
• 15 ml of olive oil
• some white wine

Implementation

1. Fry the chopped onion in olive oil in a pan.
2. Then add the rice and stir well constantly, over medium heat.
3. Quench with white wine as soon as the rice is well warmed, without having taken on color.
4. Let the risotto boil until the wine evaporates and add the hot broth little by little.
5. Put the porcini in a bowl of hot water to soak for 5 minutes.
6. Cook the risotto for 16-17 minutes in total, depending on the type of rice, while for the first 5 minutes cook only with the broth and then add the mushrooms, season with salt and pepper and continue cooking.
7. At the end of the year we try the rice to see if it has boiled and add salt and pepper if necessary.
8. Finally, remove from the heat and add the butter and parmesan.