5big portobello mushrooms - cut to small chunks(other mushrooms are ok - mixing types is great)
25grdried porcini mushrooms[1 oz]
truffle shavings(optional but highly recommended)
1garlic head
50 grbutter[2 oz]
a pinch of ground nutmeg
grated parmesan
canola oil
black pepper
Instructions
Prepare the Stock
Prepare the chicken stock in advance. I used powder to shorten the process significantly. Taste the stock before using - its taste should not be too dominant or salty (for example, I use half the package recommended amount of power for the stock)
Heat the stock and add the dried mushrooms and let it simmer for 20 mins at least.
Prepare the mushrooms
Sauté the fresh mushrooms in butter or oil and allow the the water coming out from the mushrooms to evaporate.
Take the dried mushrooms out of the stock and cut to small pieces.
Prepare the Rice
Melt the butter in a large pan.
Add the rice and and sauté for a few minutes. Don't wash the rice!
Add the nutmeg and black pepper.
Before the rice starts to brown add the wine and let it evaporate, and the rice to cook a bit without the liquid.
Add a ladle of the chicken stock and let it evaporate, again letting the rice cook a bit without the liquid. Repeat the process until the rice tastes ready - firm but with no grainy taste (al dente).
Near the end of the preparation add all the mushrooms - dried and fresh.
Add the heavy cream and stir gently until homogenous.
Arrange a serving on a plate and add the truffle shavings if using. Serve with grated parmesan on the side
Notes
You can make the dish vegetarian and kosher by changing the chicken stock to a vegetarian powder with chicken stock taste or switch to a stock based on root vegetables and spices only.