Wild Mushroom Risotto With White Truffles

By Saveur
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Ingredients

1/2 oz. dried cèpes (porcini mushrooms)

3 cups Chicken Stock

1–1 1/2 tbsp. unsalted butter

2 large shallots, peeled and chopped

1 clove garlic, peeled and minced

2 fresh sage leaves, chopped, or 1/4 tsp. dried

1 cup arborio rice

1/2 cup dry red wine

1/2 lb. fresh wild mushrooms (e.g., shiitakes, chanterelles,

morels, or cèpes), sliced

1/2 cup grated parmigiano-reggiano

Salt and freshly ground black pepper

1 1/2 –2 oz. fresh white truffles, or more

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