Truffle Mushroom Risotto

• 1.2 liters Vegetable stock
• 60 g Parmesan
• 2 Shallot
• 2 cloves Garlic
• 300 g Cremini mushrooms
• 2 tbsp Extra virgin olive oil
• 40 g Unsalted butter
• 320 g Arborio rice
• 150 ml Dry White Wine
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Truffle oil

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Grate the Parmesan and set it aside.
2. Finely chop the shallots and garlic. Slice the mushrooms.
3. Heat the extra virgin olive oil in a large pot over a medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their moisture has cooked off; season with a pinch of the salt and pepper, then tip onto a plate.
4. Reduce the heat to medium and add half the unsalted butter to the pot. Add the shallots with the remaining salt and cook for 3 to 4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
5. Stir in the arborio rice and cook for 1 to 2 minutes, stirring, until the grains look slightly translucent at the edges. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.
6. Add a ladleful of hot stock and stir until it is mostly absorbed. Continue adding stock a ladle at a time, stirring often, for 18 to 22 minutes until the rice is tender with a slight bite and the risotto is loose and creamy; you may not need every last drop of stock.
7. Stir the mushrooms back in and cook for 1 to 2 minutes to warm through. Take the pot off the heat and stir in the remaining butter, the Parmesan, and the black pepper until glossy; loosen with a splash of stock if needed.
8. Divide between bowls and drizzle each portion with a little truffle oil. Serve straight away while the risotto is still flowing.

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