Serves 10 as a starter or 4 for a main course
½ ounce dried porcini
1 quart water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
¼ pound unsalted butter
1 cup long grain rice
½ ounce dried onion
Grated Parmesan cheese
2 ounces Joel Palmer House Oregon White Truffle Oil
In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil then add rice and reduce heat to simmer. Strain out the liquid and reserve. Chop the mushrooms finely. In a medium sauté pan, melt the butter and add the dried onion and rice. Stir for one minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about fifteen to twenty minutes. Portion rice, drizzle lightly with Parmesan cheese and truffle oil and serve.
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