Serve for 4 as main course
2 cups of risotto rice
400g Championing mushrooms chopped
1 onion chopped
2 litters of vegetable stock / chicken / water
Tablespoon olive oil
2 tablespoons butter
100g Parmesan cheese
2 heaped teaspoons of minced black Truffle
Salt and pepper
Heat the stock / water in a pot.
In another saucepan fry the onion with olive oil until the onion become clear.
Add the mushrooms and fry well until light browning.
Add the risotto and stir for 3 minutes.
Add the white wine and cook, stirring until the wine is reduced.
Begin adding the stock / water, add a ladle, mix and wait for the stock / water to absorbed then add another ladle and continue to do so for about 20 minutes. (The cooking time varies depending on the type of risotto and manufacturers, we recommend, after 20 minutes of cooking to taste and decide if to keep cooking and for how long).
In the last 2 minutes of cooking add the butter, Parmesan and minced Truffles and mix well. The risotto should be creamy, thick, but the grains separated from each other (not too sticky).
Add salt and pepper for seasoning.