Truffle Mushroom Risotto

Preparation

FOR MUSHROOM STOCK

• Cut rough dices of onions, carrots, leeks and celery

• Heat oil in a pot, add vegetables and the mushroom stems. Sauté them on medium heat until fragrant.

• Add water and bring everything to a simmer.

• Keep simmering until the water has reduced by little more than half its original quantity.

• Take the pot off the heat and strain the stock once it has cooled.

FOR THE RISOTTO

• Cut mushroom into quarters
• Add quartered mushrooms on a baking tray, drizzle olive oil, sprinkle some thyme leaves and bake them in the oven for 10-15 mins. You can also sauté the mushrooms in a pan
• In a pan, heat some olive oil and sauté onions and garlic for 2-3 minutes. Next add 2-3 sprigs of thyme and raw arborio rice
• Sauté the rice for a minute and deglaze the pan with white wine
• Once the wine evaporates, add roasted mushrooms and some mushroom stock.
• Keep adding the stock to the pan, ladle by ladle.
• Cook the rice for about 20-25 minutes
• Once done, add Sorrentina’s Truffled Mushroom Sauce and mix it all nicely.
• Take rice off the heat. Add 2-3 knobs of butter, fresh cream and grated parmesan cheese.
• Season it with black pepper and salt. Mix the rice well with a wood spoon or spatula. Make sure you do this off the heat.
• Lastly, garnish it with olive oil, parmesan cheese and fresh parsley.