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Porcini Risotto with White
Truffle Oil
Serves 8
1 pkt (500g) risotto rice
2 cups dried porcini
500 ml white wine
2 L chicken stock
4 onions finely diced
6 cloves garlic finely chopped
1 pkt (250g) butter
2 cups grated Parmesan
20ml Morgenster white truffle oil
1cup Chives, roughly chopped
Put the dried mushrooms in the stock with the wine and let
sit in a warm place for approximately 1 hour. Drain the liquid and
keep to one side.
Roughly chop the porcini. Melt the butter in a separate pot
and sweat the onions and garlic until translucent. Add the porcini
and then the rice and fry for 5 minutes. Add the mushroom stock,
just a couple of ladles at a time to cover the rice. Stir every
couple of minutes. Keep adding the stock and stirring until the rice
is cooked. (Approximately 15 � 20 minutes)
Remove from the heat and stir in the grated parmesan and
truffle oil. Garnish with chopped chives, some shaved parmesan and a
further drizzle of truffle oil.
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