Mushroom risotto with Tartufo oil

Ingredients for four:
160 g (about 5,6 oz) rice,
1 packet dried porcini mushrooms,
2 mushrooms,
1 l (about 34 fl.oz.) vegetable stock,
chopped onion,
grated parmesan cheese,
½ cup white wine,
extra virgin olive oil,
chopped parsley,
Tartufo oil.

Put the dried mushrooms to soak for half an hour, then wash them well and filter the water with a fine sieve. Clean the fresh mushrooms and cut them to pieces. Fry the chopped onions, celery and carrot in 1 tablespoon oil. Add the mushrooms and cook a few minutes. Add the rice and toast it for a moment, pour the white wine and let evaporate. Add the hot stock a ladle at a time, letting it soak on low heat, and continue so until cooked. At the end add the chopped parsley, Parmesan cheese, stir, then serve with a generous drizzle of Tartufo oil.

Recipe by Valeria Borraccino.

Olio EVO Tartufo Anfora 250ml

For this dish: