Wild mushroom risotto with truffle shavings
Soak dried mushrooms in the boiling water for about 15 minutes, or until soft.
Drain well and reserve the soaking liquid.
Heat the vegetable stock in a saucepan and add the mushroom liquid. Keep warm over a low heat.
Heat olive oil in a heavy-based pan and gently fry onion, garlic, thyme and wild mushrooms until golden brown.
Add Arborio rice and rehydrated mushrooms and sauté until translucent, about two minutes.
Add wine or sherry and stir until almost evaporated.
Pour a ladle of stock into the rice, reduce heat slightly, stirring frequently until liquid is absorbed. Continue to add stock ladle by ladle until rice is cooked to al dente.
Remove from heat and stir in Parmesan and butter.
Season with salt and pepper and lastly stir in the thinly sliced truffle. Serve immediately.
50g dried wild mushrooms (any variety)
3 cups (750ml) boiling water
1 cup (250ml) vegetable stock
1 tbsp (15ml) olive oil
1 onion, finely chopped
1 clove of garlic, crushed
4 sprigs thyme, leaves picked
250g fresh wild mushrooms, quartered
300g Arborio rice
cup (60ml) dry white wine or sherry
40g Parmesan cheese, grated
Salt and freshly ground pepper
1 black truffle, thinly shaven with a vegetable peeler