Using the mushroom-soaking liquid to cook the rice gives this Porcini Risotto with Truffle Oil an intense flavor that is so incredibly savory!
Make sure your Mushroom Stock stays hot. It’s important to add a little bit of the hot Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
Keywords: Porcini Risotto with Truffle Oil, porcini risotto, risotto, Italian food, gluten free, vegetarian