Gluten-free risotto with mushrooms and truffle oil

Ingredients

• 320 g Arborio rice
• 250 g mixed fresh mushrooms (e.g., chestnut/cremini and shiitake), sliced
• 20 g dried porcini
• 200 ml warm water (for soaking)
• 1.2 liters gluten-free vegetable or chicken stock
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 150 ml dry white wine
• 40 g cold butter, in cubes
• 60 g Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 to 2 teaspoons truffle oil
• A handful of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Soak the dried mushrooms for 15 minutes in 200 ml of warm water. Drain them, reserving the soaking liquid. Roughly chop the rehydrated mushrooms.Heat the stock in a small saucepan over low heat and keep it warm for the entire cooking process.Heat a generous splash of olive oil in a wide, heavy pan over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.Add the fresh mushrooms and cook for 4 to 5 minutes until they turn golden brown. Stir in the rehydrated mushrooms and mix well.Add the Arborio rice and stir for 1 to 2 minutes until the grains are glossy. Deglaze with the dry white wine and stir until the wine is fully absorbed.Add the reserved mushroom soaking liquid (watch for any sediment at the bottom — pour carefully). Stir until it's absorbed.Add the warm stock ladle by ladle. Stir after each addition until the liquid has been fully absorbed before adding the next. Continue stirring and repeating for about 18 minutes until the rice is cooked but still has a slight bite.Remove the pan from the heat. Stir in the cold cubes of butter and the grated Parmesan. This gives the risotto its creamy texture. Season with salt and pepper.Divide the risotto among deep plates, drizzle with a little truffle oil and garnish with fresh parsley. Serve immediately.