How to make
Heat the water or vegetable broth and maintain the heat on the heated hob. I don't use a mushroom broth, because it will overshadow the flavor of the porcini mushrooms.
Clean and finely chop the shallots. Fry it in olive oil, until it softens and add the mushrooms (cut into pieces). Cook briefly and pour the rice over them. You can also fry it for two minutes or pour the wine directly.
Stir for 2-3 minutes, so that the alcohol can evaporate.
Pour the broth in 2-3 portions, while stirring at all times. Until the rice absorbs one part of liquid, do not pour the next. Add a spoonful of salt.
In 15 minutes it should be fully cooked and covered in a creamy sauce from the separated starch. Just in case, look at the instructions on the package for your brand of rice and the cooking time, by including the time before the broth needs to be added, when it's in the wine.
Grate half of the truffle into the hot dish. Pour half of the parmesan, parsley, butter and mix.
Serve the delicious risotto sprinkled with more parmesan and the remaining truffle. The risotto with mushrooms and truffle is ready.
* For the photo, I cut the black truffle into slices, so that it can be seen better. You can also choose this option, but in my opinion it is better if it is grated.
Enjoy your meal!
