Serves 4

Ingredients:

1.25 oz of dried porcini mushrooms
5-7 cups of organic chicken stock heated

1/2 cup olive oil
1 medium organic onion minced fine
2 organic garlic cloves, minced
2 cups organic Aborio rice
1 cup dry organic white wine
2 tablespoons of organic butter
1/2 pound wild mushrooms, cut into bite size pieces
Salt
3 oz of chilled black truffle butter
1/2 cup grated parmesan
1 bunch of organic marjoram leaves chopped
Fresh ground pepper
Truffle oil if desired

Method:

Heat organic chicken stock over medium heat.

Toast porcini mushrooms until just brittle (caution this happens very quickly, keep your eye on this, otherwise the mushrooms will burn) and cool. Ground dried porcini mushrooms in a blender or food processor until you have a fine powder. Add toasted porcini powder to heated chicken stock and simmer.

Sweat onion in 1/2 cup of olive oil until translucent in a large heavy bottomed pot. Add minced garlic and sauté for 30 seconds. Add rice and stir to completely coat each kernel of rice with oil and onion. Deglaze with wine and cook until liquid is absorbed, stirring often.

Add enough heated stock 1 cup at a time to cover rice about 1/16" over rice. Let stock and rice simmer for about 20 minutes until cooked down and liquid is absorbed.

Meanwhile heat a medium skillet over medium high heat and add butter. Add bite size mushrooms and sauté until tender about 3-4 minutes.

Add more stock to risotto in 1/2 cup increments and stir often until stock is absorbed. You do not want to over stir your rice because it wll break down and become too starchy (you will add stock about 6 times and you will stir about 11 times), you want the rice creamy. When rice reaches the point of being almost al dente, stir in mushrooms.

Remove rice from flame and stir in chilled butter and a generous 1/2 cup of parmesan cheese until they are completely incorporated into the dish. Stir in marjoram and salt and pepper to taste. Drizzle with truffle oil and serve immediately.