Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Simmer
Shallot (1)
,
Baby Bella Mushrooms (225 g)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
in
Olive Oil (15 mL)
until the juice from the mushrooms evaporates.
Step 2
Add
White Wine (120 mL)
,
Garlic (3 cloves)
, and
Dried Porcini Mushrooms (15 g)
and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
Step 3
Add the
Arborio Rice (195 g)
and give it a couple of stirs. Make sure to continue to stir constantly while your rice is cooking!
Step 4
Add 1/2 cup of
Vegetable Broth (720 mL)
over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, 1/2 cup at a time until you’ve added all three cups of vegetable broth.
Step 5
Test your rice to make sure it's cooked through. Add a little water if necessary.
Step 6
Remove from heat and add
Butter (30 g)
and
Parmesan Cheese (20 g)
. Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
Step 7
Plate your portions and drizzle each with a dash of
Truffle Oil (15 mL)
. Serve hot.
