Rice Mushroom Risotto

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:

1. Add oil and butter in a large heavy based pot over high heat. Add the mushrooms and cook until golden brown.
2. Add the garlic and shallot and stir. Add rice and stir until semi-translucent.
3. Add wine and cook, scraping the base of the pot, until mostly evaporated.
4. 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.