- large knob of butter
- 1 onion, finely chopped
- 1 garlic clove, finely sliced
- 30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour
- 450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped
- 300g/10½oz arborio rice
- splash of olive oil, if necessary
- 250ml/8¾ fl oz dry white wine
- 1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)
- ½ bunch parsley, roughly chopped
- 100g/3½oz parmesan, or similar vegetarian hard cheese, finely grated
- drizzle truffle oil, to serve
- Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent.
- Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water.
- Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.
- Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock.
- Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.
- Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan.
- Divide the risotto among four serving plates, drizzle with truffle oil and serve.