Truffle Risotto

Photo: flickr user Allerina & Glen MacLarty

Ingredients

2 tablespoons Olive oil

2 tablespoons Minced shallots

1 tablespoon Minced garlic

1 cup Mixed wild mushrooms sliced

2 cups Arborio rice

3 cups Mushroom broth

2 cups Heavy cream

2 Truffles shaved

cup Grated Parmigiano-Reggiano cheese

Salt to taste

Freshly-ground black pepper to taste

1 Truffle to shave

cup Grated Parmigiano-Reggiano cheese

2 tablespoons Chopped chives

Preparation

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time. Add the cream, 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes.

The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives.

This recipe yields 4 servings.