Serves 4 people (as a side dish or starter)
¼ cup dried porcini mushrooms, reconstituted in hot water
2 + 1 tablespoons olive oil
2 + 2 tablespoons unsalted butter
2 shallots, finely chopped
1 cup fresh mushrooms (shitake, oyster, or cremini) finely diced
2 tablespoons sherry
1 cup Arborio rice
1 cup dry white wine
2 ½ cups chicken stock
½ cup grated Parmesan cheese
handful of chopped chives
1 teaspoon truffle oil (optional)
In a small bowl place the dried mushrooms and cover with hot water. When soft (about 10 minutes), drain and chop the mushrooms into small pieces.
In a large, heavy saucepan with deep sides, heat 2 tablespoons of oil over medium heat. Add 2 tablespoons butter and melt. Then add the shallots and cook for about 5 minutes till soft. Add the mushrooms and sauté for 5 minutes; add the sherry and 1 tablespoon olive oil. Add the rice and stir quickly till it is well coated. Cook the rice for about 2 minutes, stir constantly. Add in the white wine and continue to stir till it is absorbed. Pour in the chicken stock; ½ cup at a time, making sure the liquid is absorbed between each addition. You need to be stirring through this entire process.
When the rice is about to become semi-soft, stop adding the stock. You will need 2 ½ cups of stock, give or take. At this stage, add the remaining butter and the Parmesan cheese.
Add the chives and drizzle in the truffle oil, stir and then plate. Grate a little extra cheese on top.