Italian Rice with Wild Mushrooms

Ingredients

• 720 mlChicken broth
• 5 tbspOlive oil
• 90 gShallot
• 400 gRisotto rice
• 240 mlWhite wine
• 25 gParmesan
• 113 gMushroom
• 1 tspTruffle oil
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Warm the stock

   • Pour the chicken stock into a pot and heat until it is gently simmering. Do not boil; the surface should only move slightly. Keep warm.
2. 2

   Sauté shallots

   • Heat 5 tbsp olive oil in a wide pot.
   • Sauté the finely chopped shallots over medium heat until soft and translucent (2–3 minutes).
3. 3

   Toast the rice

   • Add the risotto rice to the shallots and stir for 3–5 minutes until the grains are glossy and coated with oil.
4. 4

   Add wine and some stock

   • Pour in the white wine and stir until almost absorbed.
   • Add about 120 ml of the hot stock and continue stirring until absorbed.
5. 5

   Cook the risotto

   • Gradually add more hot stock, stirring often and letting the liquid be absorbed each time.
   • Cook for about 15 minutes more, until the rice is al dente and the texture is creamy.
6. 6

   Finish and serve

   • Remove from heat and stir in the Parmesan, sauteed mushrooms and truffle oil.
   • Season with salt and pepper to taste and serve immediately.