Soak dried mushrooms in the boiling water for about 15 minutes or until soft.
Drain well and reserve the soaking liquid.
Heat the vegetable stock in a saucepan and add the mushroom liquid. Keep warm over a very
Heat olive oil in a heavy based pan and gently fry onion, garlic, thyme and wild mushrooms
until golden brown.
Add the Risotto rice and re-hydrated mushrooms and sauté until translucent, about 2 minutes.
Add wine or sherry and stir until almost evapourated.
Pour a ladle of stock into the rice, reduce heat slightly, stirring frequently until liquid is
absorbed. Continue to add stock ladle by ladle until rice is cooked to al dente.
Remove from heat and stir in Parmesan and butter.
Season with salt and pepper and lastly stir in the thinly sliced truffle. Serve immediately.