Recipe - Porcini Mushroom And Truffle Cream Risotto

25 g Butter; (1oz)
1 tablespoon Olive oil
1 md Onion; finely chopped
250 g Arborio risotto rice; (8oz)
2 Vegetable stock cubes made
up with 900ml; (1 1/2
pints)
; boiling water
2 20 g packs porcini
mushrooms; rehydrated as
per
; pack instructions,
; reserve One half of the
; liquid
2 tablespoon Mascarpone cheese
1 teaspoon Truffle cream
Salt and freshly ground
black pepper

TO GARNISH
Parmesan shavings

Heat the butter and olive oil in a large shallow frying pan, add the onion
and over a moderate heat gently saute for 34 minutes. Stir in the rice and
cook for a further minute coating the rice with the oil.

Gradually add in the hot stock, stirring all the time, adding additional
stock as and when the stock has been absorbed. Repeat this process until
all the stock has been incorporated this will take approximately 20
minutes.

Finally stir in the porcini mushrooms and reserved liquid, mascarpone,
truffle cream and season with salt and freshly ground black pepper and heat
for a further 12 minutes. Serve immediately with parmesan shavings.

Converted by MC_Buster.

NOTES : A lovely combination of porcini mushrooms finished with a teaspoon
of truffle cream which can be found on theSpecial Selection fixture.Ideal
as a starter or main course.

Converted by MM_Buster v2.0l.