Risotto with Mushrooms and Truffle Oil

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.