Wild Mushroom Risotto with Truffle Oil and Parmesan Shavings

Ingredients: Duration of Cooking: 30 mins

• 1 cup of Arborio Rice

• 250 g of Wild Mushrooms

• 1/2 Red Onion

• 950 ml of Hot Water

• 3 Chicken Stock Cubes

• 2 tbs of Butter

• 1 tbs of Oil

• Salt, Pepper, Thyme

• Parmesan Cheese

• Truffle Oil

Directions:

Step 1: Take a large saucepan add in the 2 tbs of butter an 1 tbs of oil.

Step 2: Chop up the onion and add in the saucepan.

Step 3: When the onion turned translucent add in the wild mushrooms.

Step 4: Boil up the 950 mls of water and combine it with the 3 chicken stock cubes.

Step 5: After cooking the mushrooms for approx. 5 minutes you can add in the arborio rice. Coat up the mushrooms nicely with the rice and fry it for approx 2 mix. Make sure to continuously stir throughout the cooking process as it can burn easily.

Step 6: Add in the seasonings.

Step 7: Add 1 ladle of chicken stock to the rice at a time, this will allow the rice to slowly absorb the liquid.

Step 8: When the rice is fully cooked add in the truffle oil.

Step 9: Serve it with grated parmesan cheese and garlic bread.

Enjoy!

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