Truffle Mushroom Risotto

This truffle flavoured, earthy mushroom risotto will definitely impress your guests -and it is so easy to make!

Pro tip: Risotto gets its creaminess from its own the starch. Traditionally Italian risotto is made from short grained, starchy varieties, such as Carnaroli rice. A good risotto should be creamy, not runny, stiff or gluey.

Place the dry porcini mushrooms in a bowl and cover with water. Let sit for 20 minutes, until rehydrated. Meantime, heat the vegetable stock.

Drain the hydrated porcini mushrooms and mix 200ml of the soaking water with the vegetable stock. Bring to a boil.

Sautee the chopped shallots with the olive oil and butter for about 2 minutes. Add the rice and sautee for 2-3 minutes. Add the wine and cook until the liquid is absorbed (about 1 minute). Season with salt and pepper. Next, add 2 large ladleful of warm stock (vegetable stock and the porcini mushroom soaking water). Let the broth come to simmer before stirring. Continue to stir gently so that the rice starts releasing its starch. Add the mushrooms and stir gently. If all liquid is absorbed, add more broth until the rice becomes creamy. Once the rice is cooked to al dente, add the truffle paste, butter, parmesan cheese and cover for 1 minute until the butter melts. Stir and serve.