Porcini Risotto with White Truffle Oil

Featured by Muratie Wine Estate in the International Wine Club.
Porcini Risotto with White Truffle Oil

Description

Rich and decadent, this porcini risotto will be a recipe you come back to again and again! Pair this with a nice, well-rounded Shiraz.

Yield: 4 - 6
Prep Time: 60 Minutes
Cook Time: 30 Minutes

Ingredients


• 1 packet (500g) risotto rice
• 2 cups dried porcini
• 2 cups white wine
• 8 cups chicken stock
• 4 onions finely diced
• 6 cloves garlic finely chopped
• 2 sticks butter
• 2 cups grated Parmesan
• 1 Tbs. white truffle oil
• 1 cup chives, roughly chopped

Instructions


Put the dried mushrooms in the stock with the wine and allow to sit in a warm place for approximately 1 hour. Drain the liquid and put to the side.

Roughly chop the porcini. Melt the butter in a separate pot and sauté the onions and garlic until translucent. Add the porcini and then the rice and fry for five minutes. Add the mushroom stock, just a cup at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked (Approximately 15 - 20 minutes).

Remove from the heat and stir in the grated Parmesan and truffle oil. Garnish with chopped chives, some shaved Parmesan and a further drizzle of truffle oil.



Recommended Pairings