Gourmet Truffle Mushroom Risotto

Simmer Shallot (1) , Baby Bella Mushrooms (3 cups) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) in Olive Oil (1 Tbsp) until the juice from the mushrooms evaporates.

Add White Wine (1/2 cup) , Garlic (3 cloves) , and Dried Porcini Mushrooms (3 Tbsp) and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.

Add the Arborio Rice (1 cup) and give it a couple of stirs. Make sure to continue to stir constantly while your rice is cooking!

Add 1/2 cup of Vegetable Broth (3 cups) over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, 1/2 cup at a time until you’ve added all three cups of vegetable broth.

Remove from heat and add Butter (2 Tbsp) and Parmesan Cheese (4 Tbsp) . Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.

Plate your portions and drizzle each with a dash of Truffle Oil (1 Tbsp) . Serve hot.