Mushroom Truffle Risotto

Risotto is one of my absolute favorite dishes. Back in Oregon we went to the Joel Palmer house. It is a great restaurant known for their menu that is full of wild mushroom dishes and amazing wine. You definitely do not go there unless you had a pretty penny to spend. It is well worth the time and money to take a trek out there if you are in the area. Don't even think about just stopping in. You will need a reservation well in advance. They made the top 10 list for most romantic restaurants in the Country! It was at the Joel Palmer house in Dayton Oregon 6 years ago that I first had mushroom risotto. I have been making it ever since. Naturally gluten free and amazing. Risotto is not a hard dish to make. You just have to have patience. This dish is better than a bowl of macaroni and cheese for me. Hope you like it as much as we do!

Mushroom Truffle Risotto

adapted from all recipes

6 cups chicken broth, divided

2 TBSP olive oil, divided

1 TBSP black truffle oil

1 pound mushrooms, thinly sliced

2 shallots, diced
1 clove of garlic minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

3 tablespoons finely chopped fresh chives

4 tablespoons butter

1/2 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.

Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon truffle oil

to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color,

pour in wine, stirring constantly until the wine is fully absorbed.

Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.

Season with salt and pepper to taste.

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