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


  1. In a medium saucepan, bring the stock to a simmer over medium heat.  Reduce the heat to very low to keep hot. 
  2. 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. 
  3. Next, add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. 
  4. The rice is added next, cook, stirring constantly, until the grains are opaque, about 1 minute. 
  5. Stir in the thyme. 
  6. Add the wine and cook, stirring, until nearly all evaporated. 
  7. Add ¾ cup of the stock, and the salt and pepper.  Cook, stirring constantly, until the stock is nearly all evaporated. 
  8. 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. 
  9. Stir in the cream, ½ cup of the cheese, and the parsley and mix well. 
  10. Remove from the heat and adjust the seasoning, to taste. 
  11. If desired, stir in truffle oil to taste.  (Truffle oil has a very strong flavor so add and taste a little at a time.) 
  12. Serve immediately, garnishing each portion with a sprinkling of the remaining cheese and Prosciutto or Serrano ham. 

Serves:  4 to 6