White Truffle and Mushroom Risotto with Pozzi Rice

Ingredients

• 3 1/2 cups cups vegetable stock
• 1/4 cup plus 2 tablespoons truffle oil, divided
• 1 large yellow onion, finely chopped
• 1 lb. button mushrooms, finely chopped
• 1 1/4 cups Pozzi rice
• 1 cup white wine
• 2 cloves garlic, crushed
• 1/4 cup chopped fresh flat-leaf parsley
• white truffle, for shaving
• freshley grated parmesan cheese, for serving

Instructions

1. 1

   Place the vegetable stock in a medium saucepan and bring to a simmer.

2. 2

   Keep warm over low heat.

3. 3

   In a large saucepan over medium-high heat, warm 3 tablespoons of the truffle oil.

4. 4

   Add the onion and sauté until it begins to soften, 2 to 3 minutes.

5. 5

   Add the mushrooms and cook for 2 minutes more.

6. 6

   Add the rice and stir to coat the grains with the onion, mushrooms, and oil.

7. 7

   Add the white wine and garlic, stirring until the wine is absorbed.

8. 8

   Reduce the heat to medium-low.

9. 9

   Add about ½ cup of the warm stock and cook, stirring constantly, until the liquid is absorbed.

10. 10

    Continue adding the stock in small amounts, stirring and allowing each addition to absorb before adding the next.

11. 11

    The risotto should take about 20 minutes. The rice should be creamy and al dente.

12. 12

    Remove from the heat and stir in the remaining 3 tbsp. truffle oil or Villa Tucci olive oil.

13. 13

    Spoon the risotto into warm bowls and garnish with parsley.

14. 14

    Shave white truffle over the top at the table and serve with freshly grated Parmesan cheese on the side.