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

Name: Wild mushroom risotto with white truffle oil ~ paying it forward!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

35 min

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

Preparation

Preparation15 min

Cook time20 min

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.