Creamy Truffle Mushroom Risotto Recipe

1) Brown the mushrooms

1. Heat a skillet on medium-high.
2. Add olive oil and butter.
3. Add mushrooms and cook 6 to 8 minutes until browned.
4. Add garlic for the last 30 seconds.
5. Season with salt and pepper.
6. Set aside.
7. Tip: Do not crowd the pan. Crowding makes mushrooms steam.

2) Start the risotto base

1. Heat olive oil in a wide pot on medium.
2. Add onion or shallots.
3. Cook 2 to 3 minutes until soft.
4. Add rice and stir for 1 to 2 minutes until the edges look slightly translucent.

3) Cook the risotto

1. Add white wine, if using.
2. Stir until mostly absorbed.
3. Add one ladle of hot stock.
4. Stir often until the stock is mostly absorbed.
5. Keep adding stock, one ladle at a time.
6. Cook for 16 to 20 minutes until the rice is creamy and just tender.
7. Timing cues
8. The rice should keep a slight bite in the center.
9. The texture should flow, not sit stiff.
10. Add a splash of stock if it gets too thick.

4) Finish the risotto

1. Turn off the heat.
2. Stir in the mushrooms.
3. Add cold butter and parmesan.
4. Stir until glossy and creamy.
5. Add truffle oil, or shave fresh truffle over the risotto.
6. Taste and adjust with salt, pepper, and a few drops of lemon if needed.

5) Serve

1. Spoon into warm bowls.
2. Tap the bowl lightly so the risotto spreads evenly.
3. Finish with chives, parmesan, and extra truffle if using.