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.
Ingredients:
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)
