Chanterelle & Porcini Mushroom Risotto | Rouxbe Online Culinary School

Ingredients

• 16 g dried porcini mushrooms (1/2 cup)
• 1/2 cup room temperature water
• 1 small onion
• 2 tbsp extra-virgin olive oil
• 1 1/2 tsp sea salt
• 8 whole chanterelle mushrooms
• 2 large garlic cloves
• 1/2 tsp white pepper
• 3/4 cup vermouth
• 1 1/2 cups risotto rice
• 6 cups stock
• 3/4 cup parmesan cheese (optional)*
• truffle oil, for garnish (optional)