Wild Mushroom and Truffle Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups warm vegetable or chicken broth
• 2 cups mixed wild mushrooms (chanterelles, cremini), sliced
• 1/2 cup dry white wine
• 2 shallots, finely minced
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1 small black truffle, thinly shaved
• Fresh thyme leaves for garnish
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Heat olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Sauté the mixed mushrooms until browned and tender. Remove from pan and set aside.
2. In the same pan, add another tablespoon of butter and sauté shallots and garlic until translucent.
3. Add the Arborio rice and stir for 2 minutes until the edges are translucent.
4. Pour in the white wine and stir constantly until the liquid is fully absorbed.
5. Add the warm broth one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
6. Continue adding broth and stirring for about 20 minutes until the rice is creamy but still has a slight bite (al dente).
7. Stir in the cooked mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper.
8. Plate the risotto and top with shaved black truffle and fresh thyme leaves.