Wild Mushroom Risotto

3 tablespoons + 2 tablespoons whole unsalted butter

2 cups Aborio rice

3 tablespoons shallots, minced

4–6 cups hot mushroom stock

1 tablespoon salt, added to the mushroom stock

3/4 ounce dry morels or 3 ounces fresh, slice into 1/4 inch thick slices (if using dry, cover the mushrooms completely with hot water soak until softened, then slice)

1 cup cream

1/2 cup Parmesan cheese, freshly grated

2 tablespoons fresh parsley, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon fresh ground black pepper

2 Tbsp truffle oil

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become soft. Add rice. Stir constantly to prevent rice from browning. The grains of rice need to get hot. Add 1 1/2 cup of stock and turn heat down so that the stock is just barely simmering. Continue to stir constantly. As the stock is absorbed, add more stock in small amounts. Continue this process until the grains have become slightly tender. In a separate skillet, place the other 2 tablespoons of butter over a medium heat. Add sliced mushrooms and sauté until soft. Add the mushrooms to the risotto. When rice is almost completely cooked, add the cream and again stir until the moisture is absorbed. Remove from heat and stir in cheese, pepper, and fresh herbs. Drizzle the truffle oil over the risotto just before serving. Serve immediately.

Yield: 6–8 servings