Mushroom and Truffle Risotto

For 4 servings:

• 1 ½ cups Carnaroli rice (340g)
• 10 ½ oz fresh porcini mushrooms (300g)
• 1 small onion (finely chopped)
• 1 garlic clove (whole, unpeeled)
• Vegetable broth, as needed (about 4 ¼ cups or 1 liter)
• ½ cup white wine
• 3 ½ tablespoons butter (50g)
• ½ cup grated Parmesan cheese (50g)
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• 1 ¾ oz fresh black truffle (50g)
• 1 bunch fresh parsley (chopped)

• Gently clean the porcini mushrooms with a knife and a damp cloth, then slice them.
• In a pan, melt two small knobs of butter and add the garlic. Sauté the porcini mushrooms for about five minutes, until tender. Season with salt and pepper.
• In a separate pot, sauté the onion with a little butter. Add the rice and salt, then toast it lightly. Deglaze with white wine and allow the alcohol to evaporate. Gradually add the vegetable broth.
• Five minutes before the risotto is done, stir in the mushrooms. Finish cooking the rice, then stir in the butter, Parmesan, and chopped parsley.
• Plate the risotto and top with freshly shaved black truffle slices.

Buon appetito!