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1
Heat the chicken stock in a medium saucepan and keep warm on low heat.
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2
Reconstitute the dried mushrooms in 1 cup of warm chicken broth.
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3
Drain & set aside.
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4
Reserve the soaking broth.
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5
Heat 1 Tbsp of olive oil in a large skillet over medium heat.
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6
Add 1/2 the onion and 1 clove of garlic.
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7
Cook and stir until translucent, about 5 minutes.
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8
Add the fresh mushrooms, herbs, and butter.
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9
Saute 5- 7 minutes until browned.
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10
Add the reconstituted dried mushrooms and drizzle with Truffle oil
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11
Saute 1 minute,
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12
Add salt & freshly cracked black pepper
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13
Remove from heat.
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14
Set aside.
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15
Add remaining oil to a medium saucepan.
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16
Saute the remaining onion and garlic.
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17
Add the rice and stir quickly until it is well coated and opaque.
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18
(1 minute).
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19
Add the wine and cook and stir until almost completely evaporated.
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20
Add the warm chicken stock 1 ladle at a time stirring after each addition until rice absorbs liquid.
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21
This step takes about 20 minutes.
-
22
When done the risitto should be slightly firm and creamy.
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23
Add the mushroome to the rice.
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24
Stir in Parmesan cheese.
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25
Top with a drizzle of truffle oil & chopped Parsley.
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26
Divine.
