|6 Cups Chicken Stock|
|1 Tbsp. Olive Oil|
|2 Tbsp. Butter, Unsalted|
|½ Cup Shallots, Finely Chopped|
|1 Tsp. Garlic, Minced|
|12 oz. Mushrooms, Cleaned and Thickly Sliced|
|2 Cups Arborio Rice|
|1 Tsp. Thyme, Fresh, Chopped|
|1 Cup White Wine, Dry|
|½ Tsp. Salt|
|½ Tsp. Pepper, Freshly Ground|
|½ Cup Heavy Cream|
|1 Cup Parmesan, Finely Grated|
|2 Tsp. Parsley Leaves, Fresh, Chopped|
|1 to 2 Tsp. Truffle Oil, Optional|
|4 oz. Prosciutto or Serrano Ham, Thinly Sliced and Cut Into Chiffonade as Garnish|
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
- Next, add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
- The rice is added next, cook, stirring constantly, until the grains are opaque, about 1 minute.
- Stir in the thyme.
- Add the wine and cook, stirring, until nearly all evaporated.
- Add ¾ cup of the stock, and the salt and pepper. Cook, stirring constantly, until the stock is nearly all evaporated.
- Continue adding more stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender, and the risotto is creamy, 18 to 20 minutes.
- Stir in the cream, ½ cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste.
- If desired, stir in truffle oil to taste. (Truffle oil has a very strong flavor so add and taste a little at a time.)
- Serve immediately, garnishing each portion with a sprinkling of the remaining cheese and Prosciutto or Serrano ham.
Serves: 4 to 6