Risotto with mushrooms and truffle oil

Ingredients:

• 2 tbsp. arborio rice
• 8 cups lightly salted chicken broth
• 3 tablespoons olive oil, divided
• 1 onion, diced, divided
• 2 cloves garlic, minced, separated
• 450 g fresh mushrooms and portobello mushrooms, thinly sliced
• 2 bay leaves
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 2 tablespoons butter
• 1 tbsp truffle oil
• 30 g dried porcini mushrooms, mashed
• 0.5 cups dry white wine
• 0.5 tbsp. freshly grated parmesan
• Fresh parsley, for serving

Preparation:

1. In a medium saucepan, heat the chicken broth over low heat.
2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add half an onion and 1 clove of garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add fresh mushrooms, herbs, and butter. Cook for 3-5 minutes, until lightly browned, season with salt and pepper to taste. Drizzle with truffle oil, then add the dried porcini mushrooms, previously soaked in 1 cup of warm chicken broth. Season with salt and pepper again. Cook for 1 minute, then remove from heat and set aside.
3. Add the remaining 2 tablespoons of olive oil to another pan. Sauté the remaining onion half and garlic clove. Add the rice and stir quickly until coated with oil, 1 minute. This will cook down the starchy coating, which will prevent the grains from sticking together. Add the wine and simmer until almost completely absorbed.
4. Now ladle in 1 cup of hot broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue cooking and stirring, waiting until the rice has absorbed all the liquid before adding the next portion. The risotto should be firm and creamy, not mushy. Stir the mushrooms into the rice mixture. Add the Parmesan and stir until melted. Before serving, drizzle with truffle oil and sprinkle with chopped parsley.