Trahanoto with wild mushrooms and truffle

WHAT? 150g. Trahanas (if not available, you can always get risotto rice)100g. Wild mushrooms, 3-4 dried Porcini mushrooms1-2 tablespoons extra virgin olive oil @ladi_biosasBlack pepper½ cup of white wine1 bay leaf1 ½ litres of boiling vegetable stockLittle chilliShavings of truffle (if you can’t get it, use olive oil with truffle)1 onion, a few garlic cloves choppedFresh thymeShavings of cheese @gravieranaxou (or a cheddar) and extra virgin olive oil @ladi_biosas to serve HOW TO? 1️⃣Soak the porcini to hydrate in ¾ cup of hot water. 2️⃣In a medium heat pan, start with the onion, garlic, chilli and ground pepper. Sauté for 2-3 minutes. Slice the wild mushrooms and cook for 4-5 minutes. Add the trahanas and cook for 2-3 minutes. 3️⃣Splash the wine and let the alcohol steam away (2-3 minutes). Add the bay, the dried mushrooms and their water. Stir and cook in medium heat for 2-3 minutes. 4️⃣When the water evaporates start gradually adding boiling vegetable stock (1-2 big spoons each time). And let cook. Repeat. 5️⃣It should be ready when all the water is gone. Add an extra little bit and add the truffle (if you get fresh, you’re lucky) and fresh thyme. Serve with grated cheese and olive oil. Tip: don’t over cook to a mash. Taste to make sure you are happy with the consistency.