Risotto al Tartufo

Ingredients

• 6 cups chicken stock 

• 1 + 2 tbsp olive oil 

• 500 g mushrooms (I used brown button mushroom and porcini mushrooms) 

• ½ cup shallot 

• 2 tbsp minced garlic

• 1 ½ cup Arborio rice 

• 4 tbsp butter 

• ⅓ cup parmesan cheese 

• ⅓ cup truffle cheese (optional)

• 1 tbsp white truffle paste 

• 1 tbsp black truffle paste 

• 3 tbsp truffle carpaccio 

• Salt + pepper to taste 

• Parsley for garnish

1. Add another cup when the water dissolves and keep stirring. Repeat this process till the chicken stock is finished (basically till rice is cooked) 

2. Add the mushrooms back in and mix well. 

3. Add in the truffle pastes and the truffle carpaccio. 

4. Add in cheese and butter and mix. 

5. Season with salt + pepper and taste! 

6. Garnish with more cheese and parsley. 

7. Enjoy!  Preparation

8. In a pan, heat up one tbsp olive oil and add the mushrooms. Cook for 3-4 mins and set aside. 

9. In the same pan, add 2-3 tbsp olive oil and start to cook the shallot and garlic till golden. 

10. Add the rice and toast for 2 mins. 

11. Add in one cup of chicken stock at a time and stir continuously.