Method

Put vegetable stock in a saucepan, cover and set flame to the lowest setting, just to keep stock warm.  Liquid used in risotto must always be warm.

Rinse the dried mushrooms in cold water, drain, and put in small cup with 1/2 cup warm vegetable stock.  Let rehydrate for 20 minutes. When hydrated, cut into small pieces. 

In a heavy-bottomed saute pan, heat the olive oil over medium heat.  Stir in onion and cook until soft, but not browned. Add the rice and stir until toasted and opaque, 3 to 4 minutes.

Reduce heat to medium-low.  Stir in the mushrooms and a 4 to 6 ounce ladleful of stock and cook, stirring, stirring, stirring until the liquid is absorbed.  Stirring creates friction and releases some of the grain's starch which creates the sublime creaminess of risotto. 

Continue adding one ladelful at a time, stirring all the while and waiting for the liquid to be absorbed each time before adding more, cooking until rice is slightly al dente, but still soft, about 15 - 18 minutes.  Taste for salt and adjust if necessary.  Give a few grindings of the pepper mill and add truffle oil and grated Parmesan cheese.

Serves: 4

Contributor: Donna Simmons

Note:  It really, really makes a difference to use truffle oil.

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