Black Truffle Mushroom Risotto

Black truffle and mushroom risotto is enhanced with dried porcini broth, with hot broth added in batches and simmered for about 18 to 20 minutes, until the outside of the rice grains is soft and creamy while the centre retains a bite. Ingredients include 200 grams of Italian rice, 200 grams of mixed fresh mushrooms, 15 grams of dried porcini and 1 tablespoon of black truffle paste, plus 600 millilitres of chicken broth. After turning off the heat, stir in the remaining butter, grated Parmesan cheese and black truffle paste, mixing with the residual heat until it reaches a wavy, creamy consistency, then serve.