Risotto with boletus and black truffle

Ingredients:

• 250 g of rice
• 200 g of boletus
• 1 l. vegetable stock
• ½ onion
• 2 cloves of garlic
• 3 tablespoons of virgin olive oil
• 1 tablespoon of butter
• 50 g Parmesan cheese
• 100 gr. black truffle

Preparation:

1. Heat the virgin olive oil and the tablespoon of butter in a frying pan.
2. Cut the onion and garlic into small pieces and poach them.
3. Heat the vegetable stock in a saucepan, which can be made in advance or bought ready-made.
4. Add the sliced porcini mushrooms to the pan and leave to cook for 3 or 4 minutes.
5. Then add half the stock and the rice, a little salt and fry for a few minutes, gradually adding the rest of the vegetable stock and stirring gently.
6. Leave to cook for 10-12 minutes over a medium heat, stirring gently.
7. Add 2/3 of the grated truffle and stir all the ingredients together. Leave to cook for a further 3 minutes.
8. Once the rice is cooked, add the Parmesan cheese and mix well.
9. Grate or slice the rest of the truffle over the hot dish and serve.