Korean Truffle Mushroom Pot Rice

Rinse 2 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.

Drain it in a sieve for about 10 minutes so excess surface water does not make the pot rice mushy.

Slice 120 g shiitake mushrooms not too thin so they stay chewy.

Cut 120 g king oyster mushrooms into thicker pieces for a meaty bite, and thinly slice 1/2 onion so it softens evenly.

Set a heavy pot over medium heat and melt 15 g butter.

Add the onion and mushrooms, then sauté for about 4 minutes until they soften, smell savory, and most moisture on the bottom has evaporated.

Add the drained rice and stir for 1 minute so the grains are coated with butter and mushroom aroma.

Pour in 2.25 cups vegetable stock and 1 tablespoon soy sauce, scraping the bottom so nothing sticks.

When the edges start bubbling over high heat, immediately reduce to low and cover the pot.

Cook for 15 minutes without lifting the lid, using very low heat if the pot is thin to prevent scorching.

Turn off the heat and let the rice rest, covered, for 10 minutes so the grains finish steaming evenly.

Add 1.5 teaspoons truffle oil and 2 tablespoons chopped scallion, then fold gently and serve right away.