Truffle-Infused Wild Mushroom Risotto – Gourmet Holiday...

Ingredients

• • 1 ⅞ cups Arborio rice
• • 1 ⅞ cup dry white wine
• • 4 ⅞ cups vegetable or chicken stock
• • 1 ⅞ cup mixed wild mushrooms (shiitake, cremini, porcini), sliced
• • ⅞ cup finely chopped shallots
• • 2 ⅞ cloves garlic, minced
• • ⅞ cup grated Parmesan cheese
• • 2 ⅞ tbsp black truffle oil
• • 1 ⅞ tbsp unsalted butter
• • 1 ⅞ tbsp olive oil
• • Salt and pepper to taste

Instructions

1. 1

   In a large pot, heat olive oil and butter over medium heat. Add shallots and garlic, sauté until fragrant (1-2 minutes).

2. 2

   Add sliced wild mushrooms, cook until they release moisture and brown slightly (5-7 minutes). Season with salt and pepper.

3. 3

   Add Arborio rice, stir to coat with oil. Cook for 2-3 minutes until the grains turn slightly translucent.

4. 4

   Pour in white wine, stir until absorbed. Add stock one ladle at a time, stirring constantly until each addition is absorbed.

5. 5

   When rice is al dente (18-20 minutes total), stir in truffle oil and Parmesan. Adjust seasoning.

6. 6

   Spoon into warmed bowls, garnish with thyme and extra Parmesan. Serve with a side of white wine.