Wild Mushroom Risotto

Joel Palmer House Wild Mushroom Risotto with Oregon White Truffle Oil

• ½ oz dried porcini
• 1 qt.water
• ½  teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce
• ¼ lb unsalted butter
• 1 cup long grain rice
• ½ oz dried onion
• Grated parmesan cheese
• ½ oz Joel Palmer House Oregon White Truffle Oil

In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil then simmer for 10 minutes. Strain out the liquid and reserve. Chop the mushrooms finely.

In a medium sauté pan melt the butter and add the dried onion and rice. Stir for 1 minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about 15-20 minutes. Portion rice, drizzle lightly with Parmesan cheese and truffle oil and serve. Serves 10 as a small starter or 4 for a main course.