| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 15minutes | 45minutes |
|
Ingredients
Servings: people
Units:
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Instructions
- Heat the chicken broth in a sauce pan over medium heat. Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.
- In a large saute pan, heat butter & olive oil over medium heat. Add shallot, and saute until slightly translucent & aromatic, around 2-3 minutes. Add in dry rice, and stir constantly, ensuring that each grain is coated in the butter/olive oil. The rice will begin to "toast" up, and once you begin to smell the rice after a couple of minutes, it's time to move onto the next step.
- Next, pour in the wine and allow it to simmer & burn off the alcohol. When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice. When the pan starts looking & feeling dry, add in another 1/2 cup of broth. Repeat this process for around 13 minutes.
- Add in the sliced mushrooms, and continue the stirring/adding broth process until you have transferred all of the broth to the rice pan, and the rice is "al dente", around 30 minutes total cooking.
- Stir in the truffle oil. Distribute evenly between bowls, and top with desired amount of freshly grated parmesan cheese, parsley, and truffle salt. Serve immediately.