Servings: 2

1 cups Arborio Rice 1 cups Arborio Rice
100 grams Banana Shallot ; chopped 100 grams Banana Shallot ; chopped
20 grams Fresh Parsley ; chopped 20 grams Fresh Parsley ; chopped
200 grams Wild Mushrooms ; sliced 200 grams Wild Mushrooms ; sliced
80 grams Bacon ; chopped 80 grams Bacon ; chopped
50 grams Parmigiano-Reggiano cheese ; finely grated 50 grams Parmigiano-Reggiano cheese ; finely grated
Seasoning: subheading: Seasoning:
1 whole Vegetable Stock Cube ; dissolved 1 whole Vegetable Stock Cube ; dissolved
1 tablespoon Olive oil 1 tablespoon Olive oil
1 pinch Pepper 1 pinch Pepper
1 tablespoon Butter 1 tablespoon Butter

Prepare hot stock, about as much as there is rice in volume.
Fry the shallots in a olive oil and a little butter until softened, then add the rice, coating every grain in oil, then set aside. Season the rice with pepper.
Move the shallots-rice to a rice cooker and add the hot stock, and set to cook for 20 minutes (until al dente), stirring after 10 minutes.
While the rice is cooking, saute the mushrooms in olive oil and a little butter, until tender and beginning to brown, remove from pan and keep warm, then do the same for the bacon (optional).
Once the rice is cooked, stir in the sauteed mushrooms, bacon (optional), and chopped parsley, butter and heat through for 1 to 2 minutes.
Stir in a little grated cheese and serve in shallow bowls. Drizzle some truffle oil over the top and add more grated cheese.