Name: Wild mushroom and truffle risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 cup rice arborio; 1 onion large; 4 Tbs butter; 1 l stock chicken; 200 g porcini mushrooms; 200 g portabellini mushrooms; 200 g morel mushrooms; 1 Tbs fresh thyme; 4 garlic cloves, grated; 100 ml oil truffle; 250 ml wine white; 100 g parmesan cheese

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Ingredients (12)

2 cup	rice — arborio
1	onion — large
4 Tbs	butter
1 l	stock — chicken
200 g	porcini mushrooms
200 g	portabellini mushrooms
200 g	morel mushrooms
1 Tbs	fresh thyme
4	garlic — cloves, grated
100 ml	oil — truffle
250 ml	wine — white
100 g	parmesan cheese

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Method:

Chop the onion finely and sauté in the truffle oil until soft. Add the garlic and cook for a further 2 to 3 minutes. Add the rice and stir until it starts to go opaque. Add the wine and let the alcohol burn off for a few minutes. Start to add the stock, 1 ladle at a time, every 5 minutes or so.
The rice will slowly absorb the stock and start to go a more creamy consistency. Do not let the rice stick to the bottom and do not stir too much, or it will become sticky.

In a separate pan, add the butter and sauté the mushrooms with the thyme, and add to the rice half way through cooking. This will take about 40 minutes and by the end the rice should have a slight bite to it and not be mushy. Season to taste and add the Parmesan cheese. Serve with a light drizzle of truffle oil.