Mushroom Truffle Parmesan Risotto
4 oz. Mushrooms, chopped
½ C. Onion, diced
1 T. shallot, minced
½ C. white wine
3 C. Stock (mushroom, vegetable, or chicken)
1 C. Arborio rice
3/4 C. Parmesan, shredded or grated
2 T. butter
1 T. Parsley, chopped
1 T. Tarragon, chopped
1 T. Chive, chopped
1 T. Truffle sea salt
Heat the stock to a boil and reduce the heat to low. In a shallow pot, heat some olive oil until warm.
Add the onion and sauté until just tender.
Add the shallot and garlic and sauté until aromatic.
Now add the rice and sauté for one minute until slightly toasted. Add the wine and reduce the heat to medium.
Stir the rice until the wine has absorbed and reduced. Now add a few ladles of stock. Stir and allow the rice to absorb the liquid. Once nearly dry add a few more ladles of the stock. Repeat this until the rice is almost fully cooked.
In a skillet heat some more olive oil until just smoking.
Add the chopped mushrooms and sauté until browned. Now add the mushrooms to the cooking rice.
Stir in the remaining few ladles of stock, herbs, parmesan, truffle salt and pepper, and butter. Stir until incorporated.