Risotto with Mushrooms and Truffle Oil
2 cups Arborio Rice
4 cups Broth, Hot
(recommend Edward & Sons “Not
Chik'n” Bouillon)
2 cups Water, Hot
8 oz Onion, finely chopped
1 tsp Black Pepper
½ oz Dried Mushrooms, broken into very
small pieces.
(recommend Frieda's Dried Pasta Blend
Mushrooms)
1 cup Dry White Wine
4 Tbsp Butter, unsalted
2 oz Parmesan Cheese, grated (appx 1
cup)
½ Tbsp Black Truffle Oil
Melt butter in dutch oven on medium low
heat. Sweat onions, then add rice and dry mushrooms.
Do not let the rice brown. Add wine and
stir until it is completely absorbed by the rice.
The following procedure should take 20
to 25 minutes:
Add ½ cup of hot broth to the rice.
Stir until completely absorbed. Repeat until all broth is used.
Start adding hot water in ½ cup
portions the same way as with the broth.
After 20 minutes, taste a small bit of
the rice to check consistency.
If it is too tough continue cooking,
adding extra water as needed.
When rice is tender take off heat and
stir in Parmesan, truffle oil, and white pepper. Serve immediately.
