3 cups chicken stock
5 tablespoons extra-virgin olive oil
3 chopped shallots
2 cups risotto rice
1 cup dry white wine
¼ cup Parmesan cheese
4 ounces (commercial) wild mushrooms, sliced and sautéed
1 teaspoon truffle oil
Salt to taste
Pepper to taste
Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the shallots in olive oil until soft.
Add the rice, stirring for 3–5 minutes, until coated with oil.
3–5 minutes
Pour in wine and about ½ cup of the hot broth and continue stirring.
Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
15 minutes
Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
Serve immediately.
- •The rice should be plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli. Other rices that work well are Roma, Nano Maratelli, and Vialone.