- 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)
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.