8 cups chicken stock
3 tablespoons extra virgin olive oil, divided
1 Spanish onion, diced and divided
2 cloves garlic, minced and divided
1 pound fresh Trumpet
2 bay leaves
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped parsley
2 tablespoons butter
Sea salt & freshly ground
1 tablespoon white truffle oil
1 ounce dried Porcini
in 1 cup of warm chicken stock
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for a garnish
Heat the chicken broth in a saucepan. Keep the broth
warm over low heat.
Heat 1 tablespoon of the oil over medium heat in a
large skillet. Add 1/2 of the onion and 1/2 of the
garlic and cook, stirring constantly, until translucent.
This should require about five minutes.
Add the fresh
mushrooms, the fresh herbs, and the butter. Sauté for
about four minutes or until lightly browned. Season
with salt and pepper. Slowly drizzle the truffle oil
into the mixture, then add the reconstituted porcini
mushrooms. Season with salt and pepper to taste.
Sauté for about one minute. Remove from the heat
and set aside.
Coat a saucepan with the remaining olive oil and sauté
the remaining onion and garlic over medium heat. Add
the rice and stir until it is coated thoroughly with
the oil and becomes opaque in color. This should take
about one minute. This step is important because it
cooks the starchy coating of the rice, thus preventing
the grains from sticking together. Stir in the wine
and cook until it's nearly evaporated.
Use a ladle to add about one cup of the warm broth to
the moisture. Cook, stirring, until the liquid is
absorbed. Add the remaining broth, 1/2 cup to 1 cup at
a time. Continue to stir constantly, allowing the rice
to completely absorb the broth before each additional
ladle is added. The risotto should be just a bit firm
and creamy, never mushy.
Transfer the cooked mushrooms
to the rice mixture, then stir in the Parmesan cheese.
Cook very briefly until the cheese is melted. Top with
just a drizzle of the truffle oil and the chopped
parsley. Serve immediately.