Ingredients:
Arborio Rice (1.5 cups)
6 cups low sodium chicken stock
1/2 cup white wine
2 tbsp unsalted butter
1 tbsp fresh thyme leaves
2 cloves of garlic minced
1 large (or 2 small) shallots diced
8 ounces of Baby Bella mushrooms sliced (or your favorite)
Olive oil (3 tbsp)
Black truffle oil (1 tbsp)
Kosher salt
Fresh cracked black pepper
Fresh grated Pecorino Romano cheese
Cooking Instructions:
Begin by pulling leaves off of thyme stocks. Next slice the mushrooms, chop the garlic, and dice the shallot. Warm your chicken stock on medium heat. Using a deep stainless steel pot add in 3 tbsp olive oil then add in mushrooms and cook for about 3 min. Lower heat to medium low and add in the diced shallot, thyme, 1 tsp kosher salt, and 1 tsp black pepper and continue cooking for another 5 min. Make a well in the middle and add in a tbsp of butter and add in the garlic cooking for 1 more minute. Add in the rice and toast it for 2-3 min until slightly golden brown. Keep stirring the rice. Add in the white wine and reduce until there is no visible liquid. Start by adding in a couple ladles of stock and stir constantly, once stock is absorbed into the rice add another ladle full of stock and continue stirring. When stock is absorbed add another ladle of stock and continue stirring. Repeat this process for about 20-25 minutes until rice is al-dente. The rice package will tell you the recommended time to cook, just like pasta packaging. The key is to keep stirring and adding in stock slowly and letting it slowly absorb before adding more stock. When the rice is finished add in a tbsp of truffle oil and a tbsp of butter and stir it in for another minute. When you pull your spoon through the rice and it slowly come back together, you are done. Finish with some freshly grated Pecorino Romano cheese and ENJOY!
Cook Time: 35 mins