CASA BARELLI BLACK SUMMER TRUFFLES 25G

Serves: 4

Prep time: 30 mins

Cook time: 30 mins

Ingredients:

- 2 cups Sun Rice Mountain blend
- 20g Dried Porcini Mushrooms
- 20g Dried Mixed Forest Mushrooms
- 1 Large Red onion, finely diced
- 100g Beautifully Butterfully cut into two 50g knobs
- Dash of Pure Vita Vegetable oil
- ¼ cup Vinatero Great Southern Riesling 2013
- 4 cups Chefs' Cupboard Liquid Chicken Stock, Hot
- 4 Sprigs parsley, finely chopped
- ½ cup Westacre Grated Parmesan Cheese
- Himalayan rock salt to season
- 1 Casa Barelli Black Summer Truffle, finely sliced

Method:

- In two separate bowls soak the mushrooms in 1 cup of boiling water for
30 minutes. Drain porcini mushrooms and set aside.
- Place mixed forest mushrooms and soaking liquid into a food processor
and process until smooth. Set aside.
- In a large pan over medium heat, melt 50g knob of butter and dash of
oil. Add onions and stir until translucent. Add rice and stir until all
rice is coated. Add wine and allow to cook away until almost all the
liquid has evaporated. Add mushroom paste and stir to coat all rice.
Add in two ladles of the hot chicken stock and stir until most of the
liquid has evaporated and the rice begins to look dry.
- Continue same method adding one ladle of stock at a time and stirring
constantly until rice is tender. This will take approximately 25-30
minutes.
- Season with Himalayan rock salt and stir through the extra 50g butter,
cheese, parsley and forest mushrooms. Sprinkle with black truffle
slices before serving.