Truffle Mushroom Risotto

Directions:

• In a pan, add around 500 ml of water and allow it to come to a boil.
• Add in the porcini so it can infuse the water with flavour.
• Set aside.
• In a deep vessel, add olive oil and butter (keep the rest for later).
• Add the onions and let it sizzle.
• Add in the unwashed raw risotto rice.
• Let the rice toast, while stirring occasionally.
• Deglaze this mixture with white wine (Optional).
• Season with salt and pepper.
• Add in the porcini stock (the stock needs to be added in three stages).
• After the third stage, check the rice. It should be nearly cooked through.
• This process takes around 18-22 minutes, depending on the grains of rice used.
• Once the rice is cooked al dente and but still retains a bit of moisture, add in butter or parmesan cheese and 3 tbsps of our Truffled Mushroom Sauce.
• Whisk this vigorously, using a flat spoon.
• Serve hot.