Mushroom Risotto With Truffle Dust

Ingredients

• 3/4 cups Arborio Rice
• 3/4 cups Mushrooms
• 4 cups of vegetable stock
• 1/2 cup White wine
• 1 shallot, finely diced
• 1 garlic clove, finely diced
• 1/4 cup parmesan, grated
• 1 tbsp Truffle Oil
• 1 tsp of fresh thyme, finely chopped
• 1 tsp of Truffle Dust
• Pinch of salt and pepper

Method

1. Finely chop your mushrooms and add to a pan with truffle oil, shallot, thyme and garlic.
2. Cook for 4-5 minutes until soft and then add in your rice. Stir for 2 minutes and then add in your white wine. Reduce for a further 2-3 minutes and then start adding your veg stock, one ladle at a time.
3. Keep stirring and adding stock until the risotto is lovely and creamy. Add half the Parmesan and once the rice is cooked, after approximately 15-20 minutes cooking, serve with a generous grating of Parmesan.
4. Finish this rustic dish with a generous dusting of Truffle Dust.