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1
Heat the chicken broth in a medium saucepan and keep warm over low heat.
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2
Heat 1 tablespoon of oil in a large skillet over medium heat.
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3
Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
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4
Add the fresh mushrooms, herbs and butter.
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5
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
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6
Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth.
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7
Season again with salt and fresh cracked pepper.
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8
Saute 1 minute then remove from heat and set aside.
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9
Coat a saucepan with remaining 2 tablespoons of oil.
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10
Saute the remaining 1/2 onion and garlic clove.
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11
Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
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12
This step cooks the starchy coating and prevents the grains from sticking.
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13
Stir in wine and cook until it is nearly all evaporated.
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14
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
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15
Add the remaining broth, 1 cup at a time.
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16
Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
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17
The risotto should be slightly firm and creamy, not mushy.
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18
Transfer the mushrooms to the rice mixture.
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19
Stir in Parmesan cheese, cook briefly until melted.
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20
Top with a drizzle of truffle oil and chopped parsley before serving.
