Ingredients:
Risotto
1½ cups arborio rice
1 tbsp olive oil
1 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
1 lb. mixed wild mushrooms (chanterelles, shiitake, oyster), chopped
½ cup dry white wine
5 cups warm vegetable or chicken stock
½ cup grated Parmesan
1–2 tsp truffle oil
Salt and pepper, to taste
Chopped parsley (for garnish)
Parmesan crisps
¾ cup finely grated Parmesan
Freshly cracked pepper (optional)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Drop 1 tbsp mounds of Parmesan and flatten slightly. Bake 5–7 minutes or until golden. Cool until crisp.
Sauté mushrooms in olive oil with a pinch of salt until browned (about 6–8 minutes). Set aside.
In a large saucepan, melt butter and sauté shallot until translucent. Add garlic, cook 1 minute. Stir in rice and toast 1–2 minutes.
Pour in white wine; stir until absorbed.
Add warm stock one ladle at a time, stirring frequently. Let it absorb before adding more. Continue for about 20 minutes until rice is creamy and al dente.
Stir in cooked mushrooms, Parmesan, truffle oil, and adjust seasoning.
Plate the risotto with a Parmesan crisp on top and a sprinkle of parsley.
