Mushroom Risotto with Porcini and Truffle Oil

Ingredients

• 500 g arborio rice
• 1 leek
• 200 g brown mushrooms (champignons)
• 2 cloves garlic
• 2 small shallots
• 500 g vegetable stock
• 50 g dried porcini mushrooms
• 50 g olive oil/canola oil
• Some truffle oil
• 100 ml white wine

Steps

1. Separate the white and green parts of the leek. Chop the white part finely and keep the green part aside.
2. Chop the garlic and shallots finely.
3. Wash the dried porcini mushrooms and place them in a pan with 2 cups of water. Boil for 5 minutes and set aside.
4. Slice the brown mushrooms.
5. Sear the brown mushrooms well, adding salt and pepper, then set aside.
6. Sear the green part of the leek in a little oil until almost burnt.
7. Blend the seared mushrooms and green leek with the liquid from the soaked porcini until smooth but liquidy. Set aside.
8. In a pan, sear the garlic, white leek, and shallots in olive oil.
9. Add the dry rice (do not wash) and sear it well with the leek, onions, and garlic mixture.
10. Pour in the white wine and let it evaporate.
11. Gradually add the vegetable stock while constantly stirring over medium heat. Incorporate the mushroom puree during cooking until the rice is nearly cooked (less than al dente).
12. In a separate pan, fry the porcini mushrooms in olive oil and add them to the rice. Cook until the rice is al dente.
13. Remove the pan from heat and add truffle oil to make the rice smooth and creamy.
14. Serve topped with chopped spring onions.