1 ounce dried porcini mushrooms
6-8 cups chicken stock (boiling)
4 tablespoons butter, divided
2 shallots (diced)
8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
3 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 1/2 cups arborio rice
3/4 cup white wine
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil
1 handful parsley
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I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.