INGREDIENTS
2 cloves
Garlic
8 oz
Mushrooms
1
Onion
1 handful
Parsley
1 oz
Porcini mushrooms, dried
1 tsp
Thyme
2 cups
Chicken broth
1 cup
Arborio rice
1
Salt & pepper
1/4 tsp
Truffle oil
3 tbsp
Butter
1/2 cup
Parmigiano reggiano, grated
1/2 cup
White wine