Truffled olive oil is used as a final addition to this risotto, where its earthy vigour enhances the mild flavours of farmed mushrooms. It is essential to use Arborio or similar risotto rice like Vialone. Any other type of rice will not work.
Put the chicken stock on to heat to a simmer. Keep it at this temperature.
In a heavy saucepan, fry the onion in
Add the stock, a ladleful at a time, stirring in and not adding the next ladleful until it is all absorbed. After 10 minutes, season and add the sliced mushrooms. Continue adding the stock and stirring. Taste after 20 minutes. The rice should still have a discernible bite and the texture should be thick and porridge-like. If you find you have used up all the stock but the rice is not quite done, finish with ladlefuls of boiling water.
Remove from the heat and leave to stand, covered, for 3 minutes then stir in the remaining butter and grated Parmesan. Finally stir in the truffle oil and serve immediately.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.