Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
Soak dried mushrooms in warm water for 20 - 30 minutes. Drain, reserving liquid. Rinse mushrooms under cold running water. Pat dry and chop coarsely.
Bring mushroom stock and reserved soaking liquid to a boil in a medium saucepan. Reduce to a simmer.
Heat olive oil in a large saucepan over medium heat. Add chopped onion. Sauté over medium heat until translucent, about 5 minutes.
Add rice and mix well. When rice is well coated, add wine. Cook, stirring constantly, until wine has been absorbed.
Add chopped mushrooms.
Very gradually, add the hot mushroom stock, about 1 cup at a time, stirring after each addition. Do not add the next cup of stock until the previous cup has been absorbed into the rice.
Continue cooking and stirring rice, adding stock a ladle or two at a time until rice is done, about 20 minutes. Rice should be tender, but firm to the bite.
Stir in Parmesan cheese and the butter. Season to taste with salt.
Place in a warm dish. Drizzle sparingly with truffle oil and serve immediately.
Makes 6 servings.