Risotto recipe – rice with wild mushrooms and goats cheese: make a vegetable stock using onions, leeks, garlic and parsley.
Wash the mushrooms well and cut them into small pieces. Soften the shallot in the oil, then add the mushrooms. Cook briefly, add the wine and let it evaporate. Set aside and keep warm.

In a heavy bottomed saucepan toast the rice, and add the stock, a ladleful at a time. When the rice is cooked ‘al dente’, add the mushrooms and the truffle juice. Add the cheese and adjust the seasoning. Remove from the heat and stir in the butter. Let stand for 2 minutes and serve your risotto recipe.