Number of serving: 4
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
1/2 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