Wild mushroom risotto with truffle shavings

Source Food
4 servings Prep: 15 mins, Cooking: 30 mins
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Warm and comforting for a chilly night.

By Food24 April 22 2015
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Ingredients (14)

50 g mixed wild mushrooms — dried
3 cup water — boiled
1 cup vegetable stock
1 fresh chillies
1 onion — finely chopped
1 garlic clove — crushed
4 sprigs thyme
250 g mixed wild mushrooms — quartered
300 g arborio rice
1/4 cup dry white wine — or sherry
40 g parmesan cheese — grated
20 g butter
salt and freshly ground black pepper
1 black truffle
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Method:

Soak dried mushrooms in the boiling water for about 15 minutes or until soft.
Drain well and reserve the soaking liquid.
Heat the vegetable stock in a saucepan and add the mushroom liquid. Keep warm over a very low heat.
Heat olive oil in a heavy based pan and gently fry onion, garlic, thyme and wild mushrooms until golden brown.
Add Arborio rice and re-hydrated mushrooms and sauté until translucent, about 2 minutes.
Add wine or sherry and stir until almost evapourated.

Pour a ladle of stock into the rice, reduce heat slightly, stirring frequently until liquid is absorbed. Continue to add stock ladle by ladle until rice is cooked to al dente.
Remove from heat and stir in Parmesan and butter.
Season with salt and pepper and lastly stir in the thinly sliced truffle. Serve immediately.

Recipe reprinted with permission of Source Food.

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