Black Truffle Risotto

Ingredients

• 1.5 cups Arborio rice

• 2 tbsp unsalted butter

• 1 small shallot, diced

• 1 garlic clove, minced

• 1 cup dry white wine

• 3 cups hot chicken broth (can also use veg or mushroom broth)

• salt and pepper, to taste

To finish

• 453 g mushrooms, any kind

• 1 tbsp unsalted butter

• 1 tbsp truffle butter (or just more regular butter)

• chopped parsley

• 1/2 cup grated Parmesan

• truffle shavings

Method

Pre-heat the oven to 176° C. Heat your broth however you prefer.

Create the risotto base. In a 9-10” wide, shallow, oven-safe pan, combine all the ingredients on the risotto list. Stir well.

Cook the risotto base. Cover and bake for 35 minutes. You don’t need to stir it or disturb it! It’s doing its magical thing all by itself. If you don’t heat your broth, it will take 10-15 minutes more.

Cook the mushrooms. While the risotto bakes, sauté the mushrooms in the additional 1 tbsp butter until they’ve reduced in size by about half, 10 minutes.

Finish the risotto. Take out your risotto. It should still look pretty “runny” — this is what you want — but the rice should be tender and fully cooked. If it’s not, recover and bake up to 15 minutes more, checking every five minutes. You must make sure the broth is heated in advance for this to come out right. The cheese will finish the thickening process.

Stir in the Parmesan, truffle (or final tbsp of regular) butter, and cooked mushrooms until fully combined, creamy, and “pooling” in the pot.

Top with chopped parsley and truffle shavings.

Recipe by Italian Enough