- arborio /carnaroli rice-200 gms
- mixed mushrooms 100 gms-ceps are nice called funghi porcini-if not fresh then use abt 30 gms dry.also if dry then cook with some water to make a nice stock.helps if you have some morels as well.
- onion chopped -50 gms
- garlic sliced-10 gms
- rosemary-1 small sprig
- white wine- 30 ml
- cream-100 ml
- butter-75 gms
- parmesan-40 gms
- mushroom stock-200ml
- olive oil-20 ml
- white truffle oil-1ml
saute the onions, garlic, rosemary, rice and mushrooms with some olive oil
add hot stock till absorbed, still stirring ..add wine , cream and finally parmesan.cook only till rice is al dente.add butter finally add the truffle oil.eat immediately otherwise becomes like cement.
this risotto is enough for atleast 10 people