Porcini Risotto with Truffle Oil

Method

1. 1

   Build the stock

   Bring the porcini stock to a gentle simmer and add the liquid mushroom stock for extra depth.

2. 2

   Toast the rice

   Sweat the onions in half the butter, add the rice and toast until translucent at the edges. Deglaze with the white wine.

3. 3

   Cook

   Add the stock a ladle at a time, stirring, for 16–18 minutes until the rice is just al dente.

4. 4

   Finish

   Beat in the rest of the butter and the parmesan. Season with flaky salt and finish each plate with a few drops of truffle oil.