Risotto with Porcini Mushrooms and Truffles (from The Basic Art of Italian Cooking: DaVinci Style) Recipe
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Ingredients

  • 4 cups vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 2 leeks chopped finely
  • 1 cup arborio or carnaroli rice
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine or Prosecco
  • 1 ounce dried porcini mushrooms
  • 1-2 teaspoons grated truffle
  • 2-4 tablespoons freshly shaved or grated Parmigiano-Reggiano cheese

Instructions

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