Wild Mushroom Risotto With Black Truffle
1 Tbsp olive oil
1 cup of leek, sliced
4 cups of sliced wild/mixed mushrooms
1 ¼ cup arborio rice
½ cup dry white wine
4 cups vegetable or beef stock
½ tsp kosher salt
black truffle shaved
and/or black truffle oil
1. In a medium sized pot saute leeks in olive oil for about 6-8 minutes or until just tender. Add mushrooms, and saute for another 5 minutes, adding a little extra olive oil or butter if needed.
2. Add the rice and stir for about one minute, then add the white wine, stirring until absorbed.
3. Begin adding the stock to the rice mixture a little at a time, stirring occasionally, until the liquid is absorbed. Continue adding until all the stock is used. This should take about 20-25 minutes on low heat.
4. Next add salt and pepper, then stir in a little cheese if desired. Dish into bowls and top with very thin shavings of black truffle. If you don't have a truffle slicer/shaver, use a very sharp pairing knife. And if you don't have truffles, try drizzling a little truffle oil over the risotto before serving. Or you can go all out and use both.