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Mushroom Risotto with Quail Eggs and Truffle Oil

You will need:

100 gm of Arborio rice

Two liters of vegetable stock

100 gm of dehydrated shitake mushrooms

100 gm of field mushrooms

Two quail eggs per portion

1 sprig of thyme

One sprig of rosemary

1 bunch of chives

Truffle oil

Method:

Place the grain in a saucepan on the medium heat with a liberal quantity of vegetable oil. Stir the rice continuously until it becomes opaque. Start to slowly pour the vegetable stock. Just up the stock as it's absorbed by the rice, be careful when stirring so as to never stop working the rice with force, preferably make use of a wooden spoon.

Rehydrate the shitake mushrooms and Learn more, www.bellevuereporter.com, then finely slice together with the button mushrooms. Get rid of the Thyme and Rosemary from their stalks and set in a pan until the aromas of theirs are released. Be careful not to burn up them. Add your mushrooms to the pan with a liberal amount of season and butter with pepper and salt.

For the quail eggs of yours use a little paring knife and lightly mark the shell before tapping a hole. Crack the eggs to a bowl. Poach in vinegary water at below a rolling boil for about three minutes. Drain on kitchen paper.

Finely chop your chives and include half to the rice together with the mushrooms only before serving.