Wild mushroom risotto with truffle oil recipe
 large knob of butter1 onion, finely chopped1 garlic clove, finely sliced30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped300g/10½oz arborio ricesplash of olive oil, if necessary250ml/8¾ fl oz dry white wine1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)½ bunch parsley, roughly chopped100g/3½oz parmesan, or similar vegetarian hard cheese, finely grateddrizzle truffle oil, to serve large knob of butter 1 onion, finely chopped 1 garlic clove, finely sliced 30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour 450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped 300g/10½oz arborio rice splash of olive oil, if necessary 250ml/8¾ fl oz dry white wine 1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock) ½ bunch parsley, roughly chopped 100g/3½oz parmesan, or similar vegetarian hard cheese, finely grated drizzle truffle oil, to serve Method Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water.Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock.Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Divide the risotto among four serving plates, drizzle with truffle oil and serve.