Ingredients:
- 200g mixed mushrooms (shitake, oyster)
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt and pepper, each
- 2 Shallots, finely chopped
- 1/4 cup dry white wine
- 1/2 cup arborio rice, uncooked
- 3 cups chicken broth/stock, low sodium, warm
- 2 tbsp butter
- 1/4 cup parmesan cheese, finely grated
- 1/2 tsp salt and pepper, each
- ½ teaspoon truffle oil
- Finely chopped parsley or chives
- Parmesan, freshly grated
Method:
- Add oil and butter in a large heavy based pot over high heat. Add the mushrooms and cook until golden brown.
- Add the garlic and shallot and stir. Add rice and stir until semi-translucent.
- Add wine and cook, scraping the base of the pot, until mostly evaporated.
- Add about a 1/2 cup of stock. Cook, stirring, until almost absorbed. Continue to add the stock in 1/2 cup increments until rice is ready and still creamy. Finish with butter, cheese and a touch of truffle oil. Serve immediately.