MUSHROOM AND TRUFFLE RISOTTO
25-30 grams Black Truffle
1 clove garlic
2 cups Arborio rice
4 tablespoons butter
250 grams sliced mushrooms
1 cup white wine
1 litre good quality chicken or vegetable stock
1/2 cup grated Parmesan cheese
1/2 cup fine chopped parsley
salt and pepper to taste
Saute mushrooms in a little butter and oil and set aside.
Saute finely chopped onion and crushed garlic clove in butter.
Add Arborio rice to the onion and garlic and cook until the rice looks slightly transparent. You may need extra butter to achieve this.
Meanwhile heat stock and leave on a low heat in a separate saucepan.
Add the wine to the rice, onion, garlic mixture and cook until the rice has absorbed the wine, stirring constantly.
Gradually add heated stock one ladle at a time, stirring continuously after each ladle full until the liquid has been absorbed.
When all the liquid has been absorbed and the rice is creamy and tender, stir in the parmesan.
Add the previously cooked mushrooms and stir through.
Finely grate or slice the truffle and stir half through the risotto and serve with the remainder on top.
Decorate with parsley.
You may need to add a little hot water if the rice is not tender after the stock has been used up.
Be careful not to cook the truffle, just let it heat through and allow heat from the risotto to disperse the wonderful flavours and aroma.
Truffle is best served lightly heated or as a sliced garnish.