Portobello mushroom risotto

From Veal chops with balsamic glaze

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, diced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• salt and pepper to taste
• 1 tablespoon butter
• 1 tsp truffle oil
• 1/4 cup grated Boschetto al Tartufo (or you can use Parmesan Cheese)

Preparation

Heat the stock over medium heat and keep it hot but not boiling.

In a large saucepan, heat 1 tbsp butter and add the mushrooms. Cook until soft, then remove the mushrooms and set aside.

Add 1 tbsp olive oil and add the shallots. Cook for 1 minute, then add the rice. Cook 2-3 more minutes, coating the rice evenly with the olive oil. Pour in wine, stirring constantly, until it is absorbed. Add the broth in 1/2 cup increments, stirring, and allowing it to absorb completely into the rice before adding the next 1/2 cup. Cook for about 20 minutes in this fashion.

Remove from heat and stir in the reserved mushrooms. Add truffle oil and grated cheese. Serve immediately.

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