This classic Italian dish is rich with the flavor of dried porcini mushrooms. Adding truffle-flavored olive oil at the end of cooking adds depth. Always remember when making risotto to cook the rice until it is creamy but still has a bit of tooth. With a large green salad, this dish is elegant enough for guests.
1/4 cup dried porcini mushrooms
3-4 cups warm vegetable stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup Arborio rice
Salt and pepper to taste
2 teaspoons truffle-flavored olive oil (optional) or extra virgin olive oil
1/4 cup grated fresh Parmesan cheese (optional)
1. Rinse the dried mushrooms in cold water, drain, and add to warm vegetable stock to soften.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion until soft. Add the rice and stir to combine. Add the mushrooms, cut into smaller pieces if necessary. Reduce heat to medium-low.
3. Add the stock, one ladleful at a time, as you stir the rice. As the rice absorbs the liquid, add more. After 15 minutes, test the rice for doneness.
4. When the rice is tender but not mushy, remove from heat, season to taste with salt and pepper, and add truffle-flavored olive oil and grated Parmesan cheese, if desired.
Food as Medicine: The dried Porcini mushroom, Boletus edulus, has an exceptionally high protein content.