Wild mushroom risotto with white truffle oil ~ paying it forward!

Ingredients

• 6 1/2 cups chicken stock (vegetable stock if keeping vegetarian) , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
• 1/3 cup finely chopped shallots (about 2)
• 1 1/2 cups Arborio rice (10 oz)
• 1/2 to 1 teaspoon white truffle oil (optional)
• 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
• 1 teaspoon chopped fresh chives

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Preparation

• Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms.
• Stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
• Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed.
• Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently .
• Letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes.
• Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste.
• If desired, thin risotto with some of leftover stock.