Forest Forage: Wild Mushroom Risotto With Dorset Truffle Oil

Instructions

1. In a saucepan, heat the vegetable broth over low heat.
2. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until softened.
3. Add the Arborio rice to the pan and stir to coat with the butter, shallot, and garlic mixture.
4. Pour in the white wine and cook until it has been absorbed by the rice.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, when the rice is almost tender, add the mixed wild mushrooms to the risotto and continue to cook, adding more broth as needed.
7. Once the rice is cooked to al dente and the mushrooms are tender, remove the pan from the heat.
8. Stir in the grated Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste.
9. Drizzle the Dorset truffle oil over the risotto and gently fold it in to incorporate.
10. Serve the Wild Mushroom Risotto hot, garnished with additional Parmesan cheese and a drizzle of truffle oil if desired.