Preparation time: 25 min + soaking time of the mushrooms
Cooking time: 30 min
300g arborio rice
15-30g dried porcini
60g or 1/2 cup butter
1.25 L or 5 cups vegetable or chicken broth
125ml or 1/2 cup brandy or white wine
1 chopped medium onion
2 minced garlic cloves
1 tsp dried oregano
salt and pepper to taste (try it with white pepper!)
100g or 1 cup freshly grated parmesan
freshly chopped parsley
Soak mushrooms in warm water for 30 minutes. Drain and filter soaking water. Shop coarsely mushrooms. Reserve both mushrooms and water.
In a large pot, warm up broth until hot.
In a large pan, melt half of butter and cook onion and garlic until slightly golden.
Add in rehydrated porcini mushrooms. Stir and cook 2 min before adding rice. While stirring once in a while, let it toast for a couple minutes.
Deglaze with brandy or white wine and cook until mostly reduced.
Stir in mushroom soaking water.
Add 120ml of warm broth at a time, stirring enough to keep rice from sticking to the edges of the pan.
Wait until first 120ml of broth is almost completely absorbed before adding more broth. Repeat until all broth has been added and absorbed, stirring continuously.
This process will take about 25 minutes. The rice should be just cooked and slightly al dente.
Once cooked, add parmesan and rest of butter. Stir and season with salt, pepper and oregano. Garnish with parsley and more parmesan cheese.
Serve hot and top with truffle oil if desired..