Truffle

    Truffle Risotto with Dried Porcini (Boletus edulis)
    Serves 4

    50 g fresh truffles
    1 liter chicken stock or water
    1 shallot
    10 g butter for sautéing
    300 g risotto rice (arborio or carnaroli)
    1 dl white wine
    50 g dried porcini or other edible Boletus
    30 g butter, cut into cubes
    80 g fresh grated parmesan
    sea salt and fresh ground pepper
    ½ pesticide free lemon
    a little good olive oil

    Put the dried mushrooms in white wine and let them soak for 1 hour.
    Bring the stock or water to a boil in a pot.
    Dice the shallot and sauté it in a little butter until the pieces are clear and soft without browning. Add the rice, sauté for a few minutes longer, then add the dried mushrooms along with the white wine that they were soaking in. Let the wine cook into the rice.
    Add the boiling stock or water little by little, just enough so that the rice is covered the whole time. Stir the rice throughout the cooking process. Let the rice cook for 15-18 min., so it softens, but still has a little bite. It is important to salt the rice during the cooking, so the salt cooks into the rice (be careful not to add too much salt if your stock is already salty).
    Clean the truffles with a brush or a small paring knife; if they are very dirty, you can wash them carefully.
    Take the rice off the heat. Stir the cubed butter and grate parmesan into the risotto, so the risotto gets a smooth, creamy consistency (if necessary, you can add a little extra stock to get the right consistency). Season with salt, fresh ground pepper and lemon juice.
    Garnish the risotto with shaved truffles on top, drizzle with olive oil and fresh ground pepper. Eat it immediately so that the risotto maintains its smooth consistency and the rice maintains its bite.