The Truffle Trilogy Part Two: Porcini and Truffle Risotto

Part Deux of the Truffle Feast! This is the most substantial meal of the trio - in fact I seem to have inadvertently created a full day of truffles with Part One as breakfast, Part Three as Lunch and this recipe as dinner, or tea (whatever you like to call it).

Ingredients:

Enough Arborio or Carnaroli rice for 2 (I used some Arborio that was already mixed with some dried truffle)

Packet of dried Porcini (I used about 70g)

1 Whole Black Truffle, shaved

About 1 pint and 1/2 Chicken Stock (you can use vegetable if you wish but I think the chicken compliments the mushroomy flavour)

Pepper

A good handful of finely grated Parmesan cheese

Butter

1 Onion, finely chopped

1 Garlic Cloves, finely chopped (I didn't use much garlic here as I don't want it to overpower the mushrooms)

Dash of White Wine

Add the stock, one ladel at a time.

Method:

1. Firstly, the dried mushrooms need to soak for at least 15 minutes. After that add half of the mushroomy water to your stock and chop the Porcini, leaving two-four whole for decoration later.
2. Heat a knob of butter in a large pan/wok on a medium-high heat. Add the onions, chopped Porcini and garlic and fry for a few minutes. Also add a dash of wine. Whilst doing this also bring your stock to a medium heat on another burner.
3. Add the rice to your large pan and make sure it is coated in the buttery/oniony/mushroomy mixture. You can add a little bit of truffle oil at this point too if you like.
4. Begin adding the stock, one ladel at a time (see the picture above). Make sure each ladel of liquid is completely incorporated into the mixture before adding the next. Also make sure you have a radio or something to listen  too whilst doing this as it will take about 20-25 minutes.
5. When done the rice should still be a tiny bit saucy (I think I didn't add enough stock to mine). Take off the heat and stir a little Parmesan, most of the truffle shavings, some freshly ground black pepper and another good few nobs of butter through the Risotto.
6. To serve, plate up and sprinkle over truffle shavings and a little Parmesan and decorate with Porcini. Mushroom-tastic!